With Chef Madelaine
Saturday, July 29 at 11:15 a.m.
$70 Members / $80 Non-Members / $15 material Fees
810 N. Dearborn Street
What the French call confiture, we call fruit preserving: the art of making jams and jellies in small quantities. The process is full of creative moments, and a jar of homemade preserves makes a seductive gift. Learn the secrets of making a full flavor, low-sugar jam as well as tips on improvising from resident chef Madelaine Bullwinkel whose book Artisanal Preserves has just been reissued. The class will also prepare muffins and a fruit tart from the book's many dessert recipes.
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.