French Country Brunch: The Winter Edition
Join Shawnie Kelley for a travel-inspired cooking class in the beautiful demo kitchen at the Philip Heit Center for Healthy New Albany on Saturday, Jan 13. She takes rustic Provençal dishes and gives them a healthy tweak.
The French equivalent to brunch, déjeuner is a lighter afternoon meal that often includes brunchy type fare. Food and travel writer and culinary instructor, Shawnie Kelley demonstrates how to make a few dishes popular in sunny Provence, where the cuisine is generally uncomplicated and the diet centered on olive oil, fresh vegetables, and herbs. Learn to make three simple, yet tasty recipes that form the basis of a beautiful rustic brunch: The popular winter soup tote faite (fast potato and leek soup); a rainbow of petit farçis (baked, stuffed miniature vegetables), and a sweet ending of lovely little gâteaux l’abricot (apricot cakes). Shawnie discusses food traditions and wines common to Provence, while you enjoy brunch and a paired rosé.
Shawnie Kelley is Partner & Travel Director for Wanderlust Tours, specializing in culinary and cultural travel. Most of her cooking classes are travel-inspired and integrate discussions about regional history and culture. She has written several books, including her current project, A Woman’s Guide to France, which includes these recipes.
Winter Potato & Leek Soup
Baked Stuffed Miniature Vegetables
A glass of Provençal Rosé
$55 per person
Demonstration-style class & discussion – Min: 6 / Max: 20