San Francisco, California
London, United Kingdom
The third class in our series focuses in on the Foods We Heat from The Joy of Cooking with recipes from various chapter. First is a piquant Mulligatawny Soup with a Coconut Milk fisish. Next is a classic vegetable Timbale with Mushrooms and Spinach. This custardy dish is a classic revival that is perfect for entertaining. Brining helps keep meats moist and we'll make perfect Pork Chops with a quick and easy brine. Lastly, for dessert, the class will make a Kuchen cake that is topped with Streusal. Class begins at 6:30pm and last approximately 2 hours. Cost is $85 for a single class or $300 for the series.