What you'll learn in this class:You will learn to prepare an appetizer, a main course, and a dessert. Appetizer is grapefruit and prawn Thai salad. Main course is haddock a l'orange in papillote with a spiced oil garnished carrot puree. Dessert is citrus soup VGE style
- A refreshing appetizer to start this citrus menu. Prawns and grapefruit marry together with soy, cilantro, and mint for a delicious pop to start this meal!
- The Curcuma, orange, and cilantro put this haddock in the spotlight and this dish is another great reason to give this citrus menu a go.
- This dessert pays hommage to Chef Paul Bocuse's savory soup created for France's 20th President Valery Giscard d'Estaing. Our sweet citrus, passion fruit, and ginger soup hold their aromas in nicely thanks to this dessert's puff pastry cover. Absolutely succulent!
Participants learn to prepare a three-course meal from start to finish. The meal consists of an appetizer, entree, and dessert, with menus changing every few weeks. Chefs provide all materials and hands-on instruction, unveiling the entire process from food preparation to plating. Each station is equipped with ingredients, tools, an apron, and a chef on hand to help participants through the recipes. After sessions, participants take their new meals home, heat if necessary, and serve.