New York City is one of the best places to celebrate Bastille Day outside of France with its influx and melting pot of French speakers from all different countries. Bastille Day, in France called La Fête Nationale, celebrating the storming of the Bastille fortress-prison on July 14, 1789, seen as the first day of France coming together in national unity in the form of an uprising. While it’s safe to say most of us celebrating have no idea what that must have felt like, it would be an awful shame to let that nuance slide. We’ll celebrate the existence of modern day France, honoring this as its birthday with contemporary takes on traditional French fare, putting seasonal ingredients at the forefront of the dishes, letting the flavors speak for themselves. As part of our Seasonal Entertaining Series, well show you how to celebrate Bastille Day with a BANG! We will create a decadent and celebratory dinner party menu that gives us true seasonal French sensations. We’ll sip on true French champagne cocktails to boot, paying tribute with bubbly effervescence!
Recipes: Herbal Champagne Cocktails; Summer Squash Soup with Basil Pistou; Whole Grain Onion Tarts; Summer Sausage & Herb Cassoulet; Berries & Butter Sugar Crepes
Class Type: Seasonal Entertaining series, hands-on cooking class
Class Notes: Learn all about culinary traditions for Bastille Day!
Emily Casey was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future. Contact Emily
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