French Boeuf Bourguignon - Hands On

Product Title: JAN 28 2027 6:30PM: French Boeuf Bourguignon - Hands On

Few culinary achievements match the timeless elegance of classic French Boeuf Bourguignon. Made famous by Julia Child and perfected in Burgundy's country bistros, this slow-simmered beef stew demands careful execution: searing lardons, browning beef cubes, and reducing red wine into a glossy, gelatin-rich sauce. Join Executive Chef Melissa Pelkey-Hass to master this iconic benchmark of classical French cuisine.

In this hands-on workshop, you will learn the science of long-form braising, deglazing fond, and braising pearl onions and mushrooms separately to maintain their distinct shapes. You'll also learn the French secret to restaurant-level pommes purée (incorporating high ratios of chilled cultured butter), blanching green beans to vibrant crispness, and rolling out buttery tart pastry for a rustic frangipane.

What's on the Menu:

Winter Chicory Salad with Dijon-Shallot Vinaigrette: Crisp, bitter winter chicories and endive tossed in a punchy, sharp Dijon vinaigrette.

Classic Boeuf Bourguignon: Tender chunks of beef chuck slow-braised in red Burgundy wine, beef stock, pearl onions, earthy mushrooms, and crispy lardons.

Silky French Pommes Purée with Cultured Butter: Yukon Gold potatoes riced and whipped with European cultured butter and cream until glossy and decadent.

Haricots Verts Amandine: Slender French green beans tossed in foaming brown butter, fresh lemon, and toasted sliced almonds.

Rustic Pear & Almond Frangipane Tart: Flaky pastry crust filled with velvety almond frangipane cream and topped with poached pears.

Uncork a bottle of robust French red and sit down to celebrate the warm, convivial bistro tradition at its absolute finest.

Thursday, January 28, 2027 - 6:30 pm-9:30 pm

Prices listed per person.