What better way to celebrate the grand dame of French food in America than cooking our way through a multi-course meal, with Julia Child’s tips and techniques to guide us. Julia offered a window into French cuisine at a time, when grocery stores in America were full of processed food and factory farmed protein. She opened our eyes to a different way of cooking and eating, one that honored classic French cooking and the pleasure that comes from time spent in the kitchen. And she had us laughing out loud while we learned from her. In this class, we will make some of her favorite dishes: gougeres, potato and leek soup, salad nicoise, lemony chicken fricassé with shallots and morels and chocolate soufflé.
