Fueled by hearty and cozy food, people from the Auvergne region of France are known for being a hard working bunch that enjoy the beautiful outdoors, skiing, and cheese! Join Marie Rutherford in class where you’ll learn to make ragoût de queue de boeuf (oxtail with orange and tomato); lentilles du puy (French green lentil salad with roasted vegetables, walnuts, mushrooms, greens, and sherry vinaigrette); soupe aux marrons (chestnut soup with brown buttery cabbage, white beans, and goat cheese dumplings); and carrot and celery root with bleu d'auvergne, herbs, and crumbs.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.