Cooking classes NYC
| MENU Seasonal ideas to inspire you for your next cooking class or private dinner |
| Appetizer Crust of pear, goat cheese and fig jam Cannelloni’s ricotta/spinach Warm red cabbage salad, with walnut and orange dressing Mushroom soup Main course Beef bourguignon (beef stew) Osso-bucco Milanesa Filet mignon, port and mushroom sauce Cod fish stew and garlic cream Gratin dauphinois "Potee" Traditional French dish, with bacon, sausage, cabbage... Dessert Apricots and pines tart Profiteroles Baked apples on strawberries coulis |
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