Join Our Live Boeuf Bourguignon & Sabayon Class

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Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

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Save the date! We would like to invite you to join Escoffier Online’s live cooking classes tomorrow Thursday, July 11th. Our live culinary class will be at 4:30pm CST and our live pastry class will be at 7:00pm CST.

Culinary Class – 4:30pm CST
In celebration of Bastille Day on July 14th, Chef will demonstrate how to make Julia Child’s Boeuf Bourguignon step-by-step. Below is a list of topics that Chef Mark will cover in detail:

• Which shanks to use
• Marinated or Spice rub
• Braise vs. Stew
• Appropriate wine: SIMI Sonoma Country Chardonnay

For Chef Mark Dowling’s live culinary class Click here at 4:30pm CST on Thursday to join!

Pastry Class – 7:00pm CST
Chef will demonstrate how to make Sabayon step-by-step. Below is a list of topics that Chef Susie will cover in detail:

• Whip the egg yolks, sugar, cinnamon and champagne over  a bain-marie until the mixture reaches a ribbon stage
• Different variations for the sauce
• Different uses for the sauce
• Champagne Discussion

For Chef Susie Wolak’s live pastry class Click here at 7:00pm CST on Thursday to join!

Hope to see you all there!

Please be sure to check out our recent demos!

Osso Buco Milanese Recipe
Frangelico Chocolate Truffle Recipe

To learn more about our programs, contact us at (877) 452-5489 or [email protected].