The Rustic French Farmhouse

September 27, 2011 6:30 pm
September 27, 2011 9:00 pm
iCal Import
Ger-Nis Culinary and Herb Center
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

While some of our friends take off to play in distant destinations and experience new worldly sensations at the dusk of summer, this time apart provides a most excellent moment to amplify our own more localized lives with cooking techniques and creative practices used abroad. The various ways to enlighten our provided seasonal ingredients below the roof of a French farmhouse promise to unearth themselves this evening, offering simple ways to amplify your lifestyle with unique, go-to takes on the composition of food. Discover the magic of floral, citrus pastis to the elegance of preparing a quick and satisfying tart that incorporates the best of the fruit and cheese world, to a most sensual bay leaf dessert that relies on the most tried and true French technique of brulee. Transform yourself into a flowering French farm chef, capable of everything and anything in the kitchen for any occasion. Lure your friends into a fabulous, rustic French farmhouse that provides them culinary respite from the city!

Recipes: Lavender Lemon Pastis; Carmelized Red Onion, Apple & Brie Tart; Herbs De Provence Crispy Baked Chicken with Lemon Olive Tapenade; Fall Herb Cassoulet; Bay Leaf Crème Brulee

Class Type: Seasonal Entertaining Series

Class Notes: Allow the rustic feel of the French farmhouse warm your kitchen this fall!

Suzy Scherr

Suzy Scherr is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages. Suzy is a graduate of Occidental College and The Institute of Culinary Education. She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1997. Contact Suzy

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