With Chef Madelaine | in English
Saturday, August 18 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.
The vivid character of Mediterranean cooking emerges as we construct the classic sauces of Provence: tapenade, anchoïade, aïoli and pistou. It is a springboard to our exploration of their uses as seasonings in such popular dishes as grilled fish, a summer vegetable platter, composed salads as well as a pasta.
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