Autumn in Alsace ~ Chef Malcolm Jessop (10/25/17)


When I think of French Autumnal food I think of Alsace. The impossibly pretty villages of the wine route ooze with the aromas of hearty fare such as, tarte a l’oignon, choucroute, chicken braised in Reisling, tarte flambee, and Baeckeoffe, the pork, lamb, and beef stew traditionally cooked in the cooling ovens of village bakers. Join us for a feast of great French fall food!

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Product Description

Hands-on cooking class 6-9pm, $140 per class – includes dinner, a SCS logo apron & a set of recipes, 14 person max

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.


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