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Souffles, Scallops, Saucesâ¦ 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- bÃ©chamel and beurreblanc. BÃ©chamel 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.
Scallops with ProvenÃ§al Saffron, Tomato and Orange Beurre Blanc
Herb Roasted Chicken with Pan Sauce
Wine Poached Pear Croustade
To register for this class please call 604 428-3700 or email firstname.lastname@example.org. Payment is required to secure your space, no seats can be held.