With Chef Madelaine | in English
Saturday, July 7 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.
Learn to design an entrée salad for days when it's too hot to cook. Our combinations of seasonal veggies, dried fruit, nuts, fresh herbs and dried seasonings will provide ideas galore. There's a bonus brush up on knife skills as we prepare: beet slaw with pistachios and raisins; celery salad with dates, almonds and parmigiano; cauliflower "couscous", almonds, cranberries and sumac; turnip salad with yogurt, herbs and poppy seeds.
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