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Souffles, Scallops, Sauces… It’s A French Affair with Chef Glenys Morgan

May 13, 2014 @ 5:30 pm - 8:30 pm

French sauces are their signature in cooking, and this menu introduces two sauces and their creative possibilities- béchamel and beurreblanc. Béchamel is used in souffles and creamy baked potato dishes; beurre blanc is the light, tangy favourite on vegetables, fish and seafood. A first lesson in seafood- how to cook the perfect scallop, especially for a dinner party. A classic roasted chicken with a delicious pan sauce- a delicious way to learn perfect poultry techniques, from the oven or off the grill. The pan sauce is the foundation that makes a great gravy. Dessert is a lesson on stunning poached fruit and how to use puff pastry. Puff pastry is used in appetizers, main courses and desserts- and even the pro’s don’t always make their own. Learn how and why, then see and savour thebeautiful results.

Cheese Soufflé
Scallops with Provençal Saffron, Tomato and Orange Beurre Blanc
Herb Roasted Chicken with Pan Sauce
Potato Dauphinois
Wine Poached Pear Croustade

To register for this class please call 604 428-3700 or email info@poshpantry.ca. Payment is required to secure your space, no seats can be held.


May 13, 2014
5:30 pm - 8:30 pm