Menu
- Appetizer: Crab Croquette and Julienned Red Pepper with Diablo Froth
- Salad: Wedge Salad, Blue Cheese Espuma, Bacon Roasted Pecans
- Entrée: Salmon Pave with Foamed Beurre Blanc
- Cheese Course
- Dessert: Carrot Cloud Cake, Walnut Croquant, Lemon Crème Fraiche, and Marinated Pineapple
Class Description
New in 2024! Foams, once a sometime overused culinary wonderment, are brought back to the forefront in this class by our resident savory scientist Chef Jason. In each of the courses, we will be using the ISI foaming gun to lift our dishes by aerating sauces or making the most ethereal carrot sponge cake. Recipe alterations will be provided if students don’t want to buy the foaming gun but once they try it they might take the plunge. Solid cooking techniques, tasting food, and kitchen toys, what more could you ask for?
Fix and Feasts focus not only on the cooking of the meal but the presentation of the food. Chefs will unlock the key to not only making ingredients taste good together but also look good together.
Wine will be served to enhance the experience and in European tradition, a specially curated cheese selection will be served as a third course in between entrée and dessert. In the “Fix & Feast” series, there is less preparation and less food to take home, but much more time at the table to enjoy your meal with others.! (All food will be served on-site. Any uneaten portions will be taken home.)
Please note: You must bring your ID in order to consume any alcoholic beverages at The French Kitchen.
*Please Note: Recipes may be altered based on the availability of products.