My Last Supper
Tonight, we will have Eric Ripert's truffled country bread with Marcus Samuelson's gravlax, Michel Richard Laurence's ratatouille, Martin Picard's foie gras and boudin tart and Alain Ducasse's melt in your mouth apple slices. We will taste Sauvignon blanc, Pinot Noir and red Bourdeaux.
This class meets in the Culinary Arts Center in the Education Wing.
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on counter top stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.