With Madelaine Bullwinkel
|Saturday, August 09, 2014|
|10 a.m. - 1 p.m.|
|54 W. Chicago Avenue|
|$70 Members / $80 Non-Members / $15 material Fees|
Why limit the rich flavors of Tapenade, Anchoïade, Aioli and Pistou to spreads for appetizers? Learn how you make these Provençal favorites and expand them into sauces for grilled fish (tapenade), dressing for summer vegetables (aioli), for salads (anchoïade) as well as pasta (pistou).
Madelaine has been teaching French cooking techniques at Chez Madelaine Cooking School for over 30 years (chezM). She also organizes trips to France to help participants unveil the mysteries of French cuisine.
|For reservation information call: (312) 337-1070|
Please note that registrations for cultural programs are non-refundable.