Saturday, February 2–Saturday, February 2 at 11:00 a.m.–2:00 p.m.
Members $85 / Non-Members $95
Join us in the preparation of an amazing multilayered feast from southwestern France in just four hours. Recipes: Roast Pork, Braised Lamb, Duck Sausage and Beans summered in a rich Vegetable Broth. Our reward is a portion to take home and a lunch of premade cassoulet that simmers as we work.
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