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: December 21st, 6-9:30pm
Where: Aaron Burr House, New Hope
Cost: $140/pp
Limit: 9 cooks