French Dining Experiences
Friday, December 5 · 6-10pm
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.
Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.
Menu:
Lobster Bisque
Filet Mignon, Red Wine & Shallot Reduction, Potato Purée
Cheese course, green salad with Dijon vinaigrette
Chocolate Soufflé, Vanilla Bean Ice Cream
For ages 18 and up.
Price: $200
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Saturday, December 6 · 6:30-10:30pm
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.
Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.
Menu:
Soufflé Lorraine (Bacon & Gruyere)
Scallops with Lime Hollandaise sauce
Cheese course, green salad with Dijon vinaigrette
Vanilla Sponge Cake with Strawberries
For ages 18 and up.
Price: $150
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Friday, December 12 · 6-10pm
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.
Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.
Menu:
Roasted Pumpkin Soup
Seafood Risotto
Cheese course, green salad with Dijon vinaigrette
Ile Flottante (Meringue Floating in Salted Butter Caramel and Vanilla Bean English Custard)
For ages 18 and up.
Price: $150
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Saturday, December 13 · 6:30-10:30pm
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.
Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.
Menu:
Mushroom Parfait, Hazelnut Crumble
Duck à l’Orange, Ratatouille
Cheese course, green salad with Dijon vinaigrette
Lemon Posset Crème Brûlée
For ages 18 and up.
Price: $150