I was offered the opportunity to go to Ann Arbor to take a French cooking class. The chef teaches at a variety of venues, but class it was instructed in her sweet home. Her lovely daughter assisted and we were taught how to make a raspberry meringue pie, chicken tenders with mushrooms, scallops and port.
The theme of the meal was Normandy.
There was wine, water, sparkling water, and hard cider. Appetizers were baguette, a platter of cheeses (the sheep cheese was the big treat) and roasted marinated eggplant with basil on french bread. Additionally there was scallops and port.
My classmates were tax preparers from the H & R Block in A2. It was an enjoyable and diverting activity to kick off the summer.
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