40 Westford Rd. Concord, MA 01742
April 10, 2019; 6:30 pm - 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 versatility and importance of this indispensable ingredient. Non-alcoholic beverages are available at this class.
Egg Flower Soup with Bok Choi & Dashi
Shakshuka with Grilled Bread & Sausage
Profiteroles with Vanilla Ice Cream
Sponge Cake with Lemon Curd & Berries
*non-alcoholic beverages are provided. No BYOB.