French cooking Class

Hollis with her Celery Root Partiesbypanache Parties by Panache

The first cooking class of the semester, "French Provence", was wonderful - good food and good company. Hollis and jeff with class making soup Partiesbypanache Parties by Panache

Everyone who participated worked very hard. Although it was a large staff for a small party there was a lot of work that had to be done. Chef Jeff gives instructions.

The chestnut celery soup is ladeled out into serving bowls Partiesbypanache Parties by panache

First course was a Celery Root and Chestnut Soup - delicious!

Hollis explaining the difficulty of peeling chestnuts, and the ease of buying them.

fingerling potatoes baked in olive oil and salt Parties by Panache

Fingerling potatoes, tossed with olive oil, salt and peppe, and roasted til crispy.

Dinner Being Plated Parties by Panache partiesbypanache

Chicken with Forty Cloves of Garlic - Mmm.

French Cooking Class a Big Hit

Schedule of Classes

Partiesbypanache Cooking classes Parties By Panache Cooking Classes

Menu and Recipes for everyone to take home.

wild mushrooms cleaned sliced and sauted partiesbypanache parties by panache

Wild mushrooms being sauteed for our Warm Mushroom and Arugala Salad.

Hollis and her students eat their arugala and warm wild mushromm salad partiesbypanache parties by panache.

And a surprise under the arugala - shaved Parmesan and roasted tomatoes!

The apple tart ready to be cut for service partiesbypanache.

Apple Galette with Frangipane

ah! just dessets partiesbypanache Parties by Panache

Apple Galette - served warm with vanilla ice cream - a great end to the meal and to a fun and tasty evening!