Date Night: Springtime in Provence

Overview

Join us for an evening of delightful Provencal cuisine, including an garden fresh Ratatouille and classic Nicoise Salad.

Class MENU:

Spring Niçoise Salad with Seared Tuna
Haricots verts, fingerling potatoes, olives, jammy eggs, tomatoes, and quick-seared tuna finished with a lemon–Dijon vinaigrette.

Herbes de Provence Ratatouille (Tian Style)
Layered zucchini, eggplant, tomato, and peppers slowly baked with olive oil, garlic, and thyme.

Lavender Honey Panna Cotta with Spring Berries

Silky custard infused with Provençal lavender and honey, topped with fresh berries.

Note: Feel free to bring your favorite bottle of wine to enjoy during the class!

Gratuity is welcomed!

Wine Pairing:

• Starter: Sauvignon Blanc -bright acidity and citrus flavors.
• Main: Dry Rosé - light, refreshing rosé
• Dessert: Beaujolais - light bodied with gentle tannins

What to Expect:

• You'll partner with other students in groups of four, sharing workstations and culinary equipment.

• Classes typically run for 2 to 2 1/2 hours, unless otherwise indicated.

• Our hands-on classes maintain a cozy size, accommodating 12-20 students, in Shed 5 at Eastern Market

• Be prepared for an active session, as you'll be on your feet, cooking, and fully engaged for the majority of the class.

• For your comfort and safety, we recommend wearing comfortable, closed-toe shoes and securing long hair away from your face.

• Evelyn’s Midtown Kitchen is committed to maintaining common sanitation standards, and for this reason, you may be asked to wash your hands multiple times to contribute to the safety of food handling.

Know what’s Happening Next — before everyone else does.

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Host or Publisher www.emkculinary.com