Cooking Class - french dinner EDIT

Savory Honey and Watermelon Bites

With watermelons
honey
salt
feta cheese

Bouef Bourguignon

With 1 tablespoons extra-virgin olive oil

6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like merlot, pinot noir, or a chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed

1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter

Basmati Rice

With water
one cup basmati rice
salt

Coleslaw Salad

With 1 cup shredded cabbage
1 tablespoon diced onion
1 large carrot
1 fresh orange
1 tablespoon sugar
2 tablespoons mayonnaise

Guava Smoothie

With yogurt, guava

Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.