Normandy Cuisine with Chef Bertrand
Chef Bertrand de Boutray will take you on a culinary journey featuring a regional Normandy meal. Menu: Pan Seared Sea Scallops with White Wild Mushrooms in a Cider Cream Sauce & Julienne of Leeks, Veal Scaloppini with Calvados, Cider & Apples with Sautéed Mushrooms & Potato Cake, and Calvados Apple Tart with Chantilly Cream.
Hands On style class.
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When
November 04, 2009
6:00 PM - 9:00 PM
Where
- Dish it up! Wine & Gourmet Kitchen Store
2425 33rd Ave W
Seattle, WA 98199 | Magnolia
Price: $80.00
Type
- Class / Group Sessions
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