Saturday, November 23 at 11:15 a.m.
$70 member / $80 non-member · Material fee: $15 · In English
54 W. Chicago Avenue
These versatile vegetable dishes will enhance menus throughout the season. Recipes combine Cauliflower and Tomato; Winter Squash and Gruyere; Celery with Roquefort.
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.