Cuisine Karen offers single-day cooking classes throughout the year in her home in Eureka Springs, Arkansas. Two types of classes are offered: Demonstrations and Hands-On classes. The menu is the same for each class within a given month.
- Demonstration classes are Fridays from 10:00am – 2:00pm, $40 per person.
- Hands-On classes are Saturdays and Sundays from 10:00am – 2:00pm, $50 per person.
To inquire or place a reservation, email Karen at firstname.lastname@example.org
February 17, 2017 (Demo)
February 11, 12 or 18, 2017 (Hands-On)
~ All about egg whites ~
French classics: Cheese soufflé & chocolate mousse
March 10, 2017 (Demo)
March 11, 12 or 18, 2017 (Hands-On)
Stocks, soups & sauces: Homemade chicken stock & demi-glace
Featuring French sorrel soup & tastings of baked chicken with a white wine reduction sauce
April 7, 2017 (Demo)
April 8 or 9, 2017 (Hands-On)
Classic French egg-based sauces: Homemade mayonnaise, Hollandaise and Béarnaise
Tasting menu includes bites of steamed veggies and sautéed beef to pair with sauces.
No classes due to tours in France & Greece
June 16, 2017 (Demo)
June 17 or 18, 2017 (Hands-On)
Roasted quinoa salad with shaved market-fresh vegetables tossed with lime & peach vinaigrette
Fresh blueberry tart with pistachio frangipane & lemon mascarpone
July 14, 2017 (Demo)
July 15 or 16, 2017 (Hands-On)
Wild-caught Pacific smoked & fresh salmon terrine with fresh dill
Chilled zucchini & leek soup with fresh chives & scallions
August 25, 2017 (Demo)
August 26 or 27, 2017 (Hands-On)
Garden fresh multi-variety tomato & herb salad with romesco sauce
Cilantro-lime roasted shrimp
September & October, 2017
No classes due to tours in France
November 10, 2017 (Demo)
November 11 or 12, 2017 (Hands-On)
December 9 or 10, 2017 (Hands-On)
French macarons: vanilla bean, rose & pistachio with cherry filling
* Menu item containing wheat.
Please note: All recipes are naturally gluten-free, unless otherwise specified. Ingredients are sourced locally and in-season whenever possible. 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.
View class descriptions for detailed information about what to except in each type of class.
Cancellations less than 24 hours, participant will be liable for payment. In the event of cancellation on the part of Cuisine Karen due to illness, accident, external hazard, or bad weather wherein local schools are closed, participant will be given a credit toward a future class. Once credit has been scheduled to a specific date, if forfeited, it cannot be transferred to another class. Credit for a future class will expire at year end.