French cooking is justifiably famous, but as you may know, a few classic French dishes are actually Belgian in origin. In this class Jay Guerrero will show you where moules frites really came from, as well as some Belgian flavors that are influenced by the country’s dual French/Dutch heritage. You’ll make moules mariniere (mussels with leeks, cream, beer, and fresh herbs); classic double-fried frites with homemade mayonnaise and sauce andalouse; chicon au gratin (endive gratin with smoked ham, bechamel, and cheese); and waffles liege (yeasted waffles with pearl sugar).

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.