Location | Mirror Lake Inn

Time | 1:30 to 4:30

Class Type | Demonstration

France has long been an inspiration for chefs, with its well groomed cuisine, tradition and love for fine food and entertaining being unmistakable. Chef Curtiss was fortunate to spend a significant amount of time in France. While Paris is the icon of french cuisine it was the countryside and its people that captured his attention, in particular the Loire Valley’s food, wine and people.

The Loire is known for its light approach to foods and sauces, matching the style of wine. Here Chef Curtiss will showcase a light luncheon menu which you can easily replicate at home.

Recipes for the class include:

Endive Gratiner
endive, jambon blanc, gruyere, cream, breadcrumb, butter, herb

Steelhead Trout Beurre Blanc
trout, white wine, shallot, herb, pepper, butter, cream

Sable Napolean
sable cookies, chantilly cream, berries, coulis sauce

Join Chef Curtiss as he prepares a menu inspired by his love of the Loire Valley.

Registration for the class includes:

printed recipe packet
bottled water
light hors d’oeuvres

During the class select wines and beverages will be available from the Mirror Lake Inn for an additional charge.