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Winter French Château - Elevate your winter nights with a chic, hands-on culinary escape — an intimate evening of rustic French flavors, refined technique, and cozy château vibes. Join Chef Joe Morgan for a playful yet polished class where you’ll learn to create three classic dishes that warm the soul and impress the table.
On the menu
French Onion Soup Gratinée — slow‑caramelized onions, rich beef broth, a glorious crown of toasted baguette and bubbling Gruyère.
Normandy Pork Tenderloin with Apples — tender, pan‑seared pork finished with a cider‑and‑Apple brandy pan sauce and caramelized apples.
Moelleux du Chocolat (French Molten Lava Cake) — individual dark chocolate cakes with a molten center, served warm and decadent.
What you’ll learn
Master the art of deep, steady caramelization for perfectly sweet onions.
Sear and roast pork tenderloin to juicy, precise doneness; make a silky pan sauce with cider and aromatics.
Winter French Château - Elevate your winter nights with a chic, hands-on culinary escape — an intimate evening of rustic French flavors, refined technique, and cozy château vibes. Join Chef Joe Morgan for a playful yet polished class where you’ll learn to create three classic dishes that warm the soul and impress the table.
On the menu
French Onion Soup Gratinée — slow‑caramelized onions, rich beef broth, a glorious crown of toasted baguette and bubbling Gruyère.
Normandy Pork Tenderloin with Apples — tender, pan‑seared pork finished with a cider‑and‑Apple brandy pan sauce and caramelized apples.
Moelleux du Chocolat (French Molten Lava Cake) — individual dark chocolate cakes with a molten center, served warm and decadent.
What you’ll learn
Master the art of deep, steady caramelization for perfectly sweet onions.
Sear and roast pork tenderloin to juicy, precise doneness; make a silky pan sauce with cider and aromatics.