W-FA592 Spring in Paris with Chef Craig Tinling

Experience the fresh, elegant flavors of French cuisine in this hands-on cooking workshop with Chef Craig Tinling. Prepare a seasonal menu featuring baked Brie on a baguette with lemon-sage blueberry compote, a butter lettuce salad with verte dressing, poached salmon with tarragon beurre blanc, and a classic apple galette served with buttermilk ice cream.

Perfect for cooks of all experience levels, this interactive class combines expert instruction with the opportunity to enjoy the meal you've prepared. Adults 21 and over are welcome to bring a bottle of wine or their favorite beverage to pair with dinner. Please note that menu substitutions cannot be accommodated on the day of class, and registration closes 48 hours before the workshop begins.