Mastering the Art of French Cooking Class

These gorgeous lettuce from Tendercrop farm were used to make our salad.

 

These pictures are from our second class at Jewett Farms Studio. This menu was built around Mastering the Art of French Cooking by Julia Child.

Mussels with Escargot Butter, Beef Braised with Beer and Onions, Puree of Potatoes with Garlic, Green Salad and a Souffled Lemon Tart.

Done