Event
Specialties of Brittany and Anjou with Chef and NYWCA member Kathryn Gordon
Every year Chef Kathryn hosts a group of ICE Alumni in Anjou where she cooks with a variety of talented, fine dining chefs. Many of these chefs are originally from Brittany and the culinary specialties of these regions overlap, given the location of the Loire River and local produce. In this delicious hands-on class we will cook and share an amazing dinner together. We will begin with a sparkling wine toast and duck/pork pate en croute. The dinner menu will include: curry zucchini soup, eels with morel sauce, chicken bouillabaisse with rouille toast, assorted cheeses with walnut dressed salad, breton pear tart, brittany apple "far" (pudding). Participants will also take home a small apricot Kouign Aman (yeasted laminated dough) to enjoy at home for breakfast.
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LocationThe Institute of Culinary Education
50 W. 23rd Street (btw. 5 and 6 avenues). Go to 5
New York, NY 10010
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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Contact
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