Chef Tony will delight you with a classic elegant French dinner ensemble that will have you reminiscing or dreaming of a night in Paris at a Parisian restaurant!

Students will learn to make the following:

- beef medallion Rossini with a bernaise sauce (a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs)

- pomme forestiere (potatoes shaped like mushrooms)

- tomato Florentine - this soup is always good for a chilly winter evening

Cost: $125 per person
Duration: 2 hours
To register, email exploreculinaryarts.com or call 888.882.8779