It’s time to start talking about the fundamentals of French cooking with Chef Brett Schmidtke.
There really is nowhere for a restaurant to hide when serving Porterhouse Beef Steak with Bearnaise Sauce, Pommes Frites and Frisee Salad. It is a staple at any French restaurant.
The technique required in the preparation of ingredients and the precise execution when cooking is what lifts this dish from a home cooked meal to restaurant quality.
In this quick Thursday night cooking class, Brett will teach you the technique of preparing the steak to be grilled, cutting potato batons, a classic Bearnaise sauce and how to make a quick simple dressing for your salad.
Every participant will have an opportunity to master the technique of emulsification.
At the end of the class sit and relax over a glass of red wine and enjoy your classic French Bistro dinner.
This class includes:
90 minute hands on cooking class,
2 course meal including main and a light dessert with a glass or red wine,
Access to our private cooking school Facebook Group.
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