Spring in Paris with Chef Craig Tinling

Event Description

Step into a hands-on culinary experience where elegant flavors and seasonal ingredients come together in a beautifully crafted meal. Designed for all skill levels, this workshop guides you through creating a refined, restaurant-quality menu from start to finish.

You’ll prepare lemon sage blueberry compote over soft brie on warm baguette, followed by a fresh butter lettuce salad with verte dressing. The centerpiece is delicate poached salmon finished with a silky tarragon beurre blanc, and you’ll end on a sweet note with a rustic apple galette served with buttermilk ice cream.

This is a relaxed, social cooking experience where you’ll learn techniques you can bring into your own kitchen while enjoying the process alongside others. Adult participants (21+) are welcome to bring wine or a favorite beverage to pair with the meal you create. Please wear comfortable shoes and tie back long hair for safety and comfort.

Note: menu substitutions are not available day-of, and registration closes 48 hours prior to the workshop.
Tuition: $75 + $15 Material Fee + $15 Lab Fee