Burgundy Dinner Class ~ Malcolm Jessop (10/15/16)
For the gourmet Burgundy really is the land of milk and honey. The former territory of the wealthy dukes is not known for it’s culinary restraint! A “light” lunch of salade gourmet could consist of hot and cold foie gras, garlicky snails, frogs legs, duck gizzards, chicken mousse, pressed ham, rabbit terrine, and maybe a lettuce leaf or two! The bounty of ingredients in Bugundy are fine indeed, Charolais beef, the noble poultry of Bresse, charcuterie made the same way as it has been for centuries, and a copia of cheeses often still made by monks.
This class could feature dishes such as Gougeres (cheese puffs), escargot en chaussons (snails with shallots, creme fraiche, and Roquefort, wrapped in puff pastry). Oeufs en meurette ( poached eggs in red wine sauce), Coq au vin rouge (braised chicken in red wine with bacon, mushrooms and button onions), Poached pears with cassis and creme fraiche ice cream.
You will receive a set of recipes and a SCS logo apron to take home!
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Hands-on Burgundy themed dinner class 4pm-8pm, $160/person, includes dinner, a set of recipes and a logo apron,14 people 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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