With Chef Madelaine | in English
Saturday, April 28 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.
This class explores the satisfying effect of adding sour and bitter flavors to fruit desserts. We will add chocolate to a Meyer Lemon Tart, Rhubarb Ginger Jam to a Strawberry Tart and Orange Marmalade to Crepes Suzette. Hands-on preparation of preserves and pastry in this class will assure your success at home.
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