Great American food, cooked in wonderful French cookware. We've taken some American favorites, elevated & updated them and added a few twists. Trish Ranallo, of Le Creuset, will be the instructor for the evening and she's always got lots of great tips and suggestions as well as a wealth of knowledge about Le Creuset cookware.
- Tarragon Roasted Chicken - with a creamy Tarragon sauce. Sometimes a simple preparation is the best! Especially when paired with a fabulous sauce, like this one.
- Asparagus with savory Balsamic/Tomato Compote - asparagus like you've never had it before. Savory, sweet, and garlicky all in the same bite. Mmmmm!
- Caramelized Shallot Tarte Tatin - as pretty as it is tasty, Shallots at their sweet best.
- Rhubarb Crumble - yum! Our favorite of spring's treasures. Tantalizingly tangy balanced with a sweet topping and freshly whipped cream.