Being a Chef : Basilic With Madelaine Bullwinkel

Begin with a basil tasting and make a light pistou with garlic and olive oil. The class will use leaves and sauce to flavor soupe au pistou, bread salad with tomatoes, pasta and stuffed vegetables in the finest Provencal tradition.

Event Type:
Educational - Class
Venue:
Alliance Francaise de Chicago
Chicago
Overall Range:
Started: 08/04/12
Ended:  08/04/12
Active Schedule:
(past event)
Social:
Telephone:
312-337-1070
Event Cost:
$85 - $95
Past Schedule:
Sat, Aug 4, 2012:
    10:00 am - 1:00 pm