A summer dinner party always benefits from a menu that allows the host to relax and enjoy the festivities alongside their guests, and no classic summer fête leans into this convivial idea harder than Le Grand Aioli. Originating as a communal gathering in Provence, Le Grand Aioli is organized around the sauce, the aioli itself, and coincides with the garlic harvest and colorful spreads of summer vegetables. Join Sarah Monson in class where you’ll recreate this classic meal with a few twists: whole roasted chicken brined with herbs de provence, garlic, and lemon; jammy eggs; roasted corn; grilled zucchini; blistered shishito peppers; calabrian chili panisse; charred scallion aioli; vadouvan curry aioli; mustard horseradish aioli; and lavender pot de creme with summer berries.

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.