Events Celebrate Bastille Day with a French Cooking Class
Date
After the storming of The Bastille in Paris, France, on July 14, 1789, we're betting that some of the escaped prisoners headed South to Provençe for a sunny clime and delicious food!
Our Bastille Day fête invites you to break out of your prison and learn to combine various vegetables, fish, and shellfish for a delicious tasting seafood stew a.k.a. bouillabaise.
From nearby Maine we'll have at the ready fresh seafood to augment our vegetable base.
You'll also learn to make Chef Ted's version of a spicy garlic accompaniment that you'll spread on toasted bread to soak up the exceptional saffron broth.
Ending the meal will be classic pots de crème, the base of which could be your next go-to recipe.
Weather permitting you'll enjoy this fine French fare among the glory of our blooming outdoor countryside.
BYOB.
After the storming of the Bastille in Paris on July 14, 1789, we like to imagine a few of those newly freed souls heading south—seeking sunshine, sea air, and the flavors of Provençe.
In the spirit of breaking free, our Bastille Day fête invites you to step out of the everyday and into the kitchen with us. Together we’ll prepare a classic Provençal seafood stew—bouillabaisse—combining a rainbow of vegetables, fresh fish, and shellfish. We’ll be sourcing much of our seafood from nearby Maine to ensure the finest and freshest flavors.
You’ll also learn to make Chef Ted’s signature spicy garlic spread, perfect for slathering on toasted bread to catch every drop of that fragrant saffron broth.
To finish, we’ll indulge in a silky, timeless pots de crème.
Weather permitting, this lovely French meal will be enjoyed outdoors, surrounded by the lush beauty of our summer countryside.
BYOB Suggestions:
Rosés from Provençe are the classic pairing—refreshing and medium-bodied. A crisp French Sauvignon Blanc also complements the dish beautifully, as do white wines from Cassis.
For details and registration, please visit our website .
