IN PERSON CLASS: Spring French Bistro II, Fri. May 30 (Cookery Yonge)
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Friday May 30, 7 pm - 9:30 pm Hands-On. (19 +)
Join us and celebrate the comforting food and the delectable flavours of classic bistro fare. Together with Chef Anne Hynes we will make classic Chicken Liver Pâté Toasts; Almond Crusted Salmon, Spring Leek Cream Sauce served with Herb Roasted Fingerling Potatoes, Green Beans with Garlic Butter; and end our evening with Individual Lemon Souffle with Strawberry Coulis.
Wine is included in the price of class. Wine pairings are provided by our resident wine expert, Amy McIntyre. With advance notice we are also happy to provide non-alcoholic craft wine for your enjoyment.
If you have food sensitivities or dietary restrictions please check with your local Cookery location, before registration. Adjustments to recipes cannot be made during class.
Cookery maintains an optional masking policy, you are not required to wear one during the class, however if you feel more comfortable with one please bring one.
For our Cancellation policy and other important information, please click here.
