With Chef Madelaine | in English
Saturday, December 9 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.
The hearty cuisine of Alsace satisfies holiday appetites with its rustic blend of German meat and potatoes with French savoir faire. We will prepare these regional specialties flammenküche (sauteed onion, smoked bacon and cream on a thin crust), baeckeoffe (lamb, pork and beef layered with potatoes and simmered in riesling) and apple strudel.
This workshop will last 3 hours.
Madelaine Bullwinkel has been teaching French cooking techniques in her home kitchen in Hinsdale for almost three decades. She focuses on the whys as well as the how to in an interactive setting that fosters confidence and independence in her students. Formal training in Haute Cuisine Française at l'Académie de Cuisine in Bethesda, Maryland, became a base from which she has continuously drawn as she leads culinary tours through France.View profile