This class is for avid cooks who want to learn foundational techniques for fine French cooking, veal stock, pastry dough, and cooking with wine. 

Menu:

Veal Stock
French Onion Soup
Boeuf Bourguignon
Salad and Cheese
French Apple Tart with Calvados Cream

When: Friday, January 30th, 10am - 1:30pm
Where: Shelley’s Table, Lambertville
Cost: $140 per person
Limit: 8 guests