March 23, 2017; 6:30-9:00 pm

In the culinary toolbox, there are few ingredients as versatile as the egg. We use eggs in recipes as varied as brioche and pasta, to cakes and custards, to soups and sauces. They can be served hot or cold, baked, fried, or boiled. Savory or sweet. Come to this class to learn about the varied, versatility, and importance of this indispensable ingredient. 

Menu: 
Omelette with Fines Herbes
Lyonaisse Frisee Salad with Poached Egg, Pecorino, Vinaigrette
Fried Egg Sandwich with Aioli and Homemade Biscuits
Sashuka with Shirred Eggs and Grilled Bread
Creme Brûlée