The pastoral countryside of Normandy, full of orchards and stunning villages, is famous for the “four C’s” Cream, Camembert, Cider, and Calvados. In this edition of our Exploring France series, Marie Rutherford will take you on a trip down the coast to make agneau vallee d’auge (braised lamb ribs with Calvados, leeks, and creme fraiche); celery root gratin with camembert and hazelnuts; and cabbage with apples, green onion, and horseradish vinaigrette. And since no dinner in France is complete without a bit of sweetness, you’ll finish the meal with classic far normand (apple and Calvados custard).
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!