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2008 Class Schedule, Menu & Price
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Type of
Class |
Price per Person |
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Saturday, November 15th, 2008; 10:00a-2:00p
Vegetable plate with goat cheese dip & lavender walnuts
Crudités au chèvre et aux noix lavande
Authentic brasserie-style sauerkraut
with potatoes, pork belly, smoked ham, frankfurters,
bratwurst, and boudin blanc
Choucroute garnie
~
Vanilla coconut-squash custard baked in acorn squash
with tropical caramel sauce
Flan vanille à la noix de coco et à la courge
avec de la sauce caramel tropicale
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Hands-on
&
Fine-Dining
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$65 |
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Friday, December 12th (or)
Saturday, December 13th, 2008; 10:00a-1:00p
Salt cod puréed with sweet cream & olive oil
Brandade de morue
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Bordeaux wine soup with leeks
Soupe au vin
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Demo |
$28 |
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Friday, January 16th (or)
Saturday, January 17th, 2009; 10:00a-2:00p
Beef tenderloin with horseradish sauce
Bœuf à la ficelle
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Chocolate mousse
Mousse au chocolat
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Demo |
$28 |
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Friday, February 27th (or)
Saturday, February 28th, 2009; 10:00a-2:00p
Homemade classic caesar salad
Salade caesar maison
Whole chicken slowly braised in red wine
served with mini herbed dumplings
Coq au vin aux pâtes
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Swiss chard & pine nut dessert tart
Tarte de blettes à la Niçoise
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Hands On
&
Fine-Dining
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$65 |
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| Please note: Menus are subject to change depending upon availability at farmers' market and local suppliers, as well as passionate inspiration by Karen's travels and research. I appreciate and thank you for your flexibility and understanding. |
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View Class Descriptions for more information about classes.
For seasonal menu ideas, visit class archives.
Contact Karen to place a reservation.
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