Because we are making this deeply satisfying French Classic in the time frame of a class, we will be using an instant pot, but instructions will be included for doing it on the stove top or in the oven. We will start with a salt cod and potato puree on toasts, called Brandade and finish with a green salad and cheese board followed by a chocolate mousse.

Menu:

Brandade and toasted baguette

Boeuf Bourguignon

Salad and Cheese

Chocolate Mousse

When: March 8th, 6-9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 9 cooks