Restaurant Concept: Bistro Fare
Cooking Class
The concept of the bistro has evolved over the years. Starting as a restaurant focused on heavy comfort foods found in every French home, it has developed into simple fare made with few ingredients. Learn how to make some bistro-worthy dishes, featuring rustic and new age alike.
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Dill Cauliflower Soup
Broccoli Rabe Pesto Crostini with Roasted Leeks and Parmesan
Salad Nicoise
Chicken Cordon Bleu Sandwiches on Ciabatta
Pavolva with Raspberry Sauce
Date & Time
May 26, 2018
12:00PM - 2:00PM
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