Thanksgiving à la carte

Thanksgiving à la carte

Wednesday, November 18 at 11:30 a.m.–1:00 p.m.
$30 members · $50 non-members
Online via Zoom · In English

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Discover how using French techniques to concentrate flavor can add refinement to this year's scaled-down Thanksgiving dinner. We will prepare a turkey breast in a hot oven, reduce turkey stock for a herb-scented brown sauce and bake a bread pudding with onions and apples. Vive la différence !

Recipes: Roast Turkey Breast; Brown Turkey Sauce; Turkey Stock; Crusty Onion, Apple, Bacon and Gruyère Panade

Madelaine Bullwinkel began teaching French cooking techniques in her home kitchen in Hinsdale four decades ago. She focuses on the whys as well as the how tos 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.