French Cooking, Week 3. Burgundy and the Rhone Valley ~ Chef Malcolm Jessop (1/23/19)

$140.00

Join us for a culinary Tour de France as we explore the regional cuisine that has evolved around the ingredients and seasons of the country's diverse terroir. From the Brittany coast to the foothills of the Alps, and the pleasures of Alsace to the Mediterranean, we will seek out time honored, home cooked classic dishes.

The quality of beef, and the quality of wine, from Burgundy, have significantly influenced the local recipes. Boeuf bourguignon and coq au vin are the most well known examples. Dijon mustard also hails from this region. The Burgundians also pride themselves on their ability to cook snails to perfection.

*Guests can purchases “French Cooking” classes individually – not required to sign up for all six.

2 in stock

Product Description

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

Cancellations made less than 10 days from the scheduled class will not be refunded. Payments for classes cancelled 10 days or more before the scheduled class may be applied to a future class or may be refunded.

*If a class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will notified and receive a full refund or you may select a future class to attend.*

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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