Julia Child On The Menu: Soufflés and Cocktails [SOLD OUT]
This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Registered students should take 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Julia Child, America’s beloved no-frills chef, approached cooking with a fun and lighthearted touch. Her straightforward approach was paired with a knowledge of basic cooking techniques to master the art of French cooking. Inspired by Julia's cooking philosophy, our resident French cuisine instructor, Zoé McLaughlin will guide students to perfecting the art of soufflés & a French 75 classic cocktail to celebrate Mother’s Day!
MENU
The French 75 classic cocktail made with Gin & Champagne with a Lemon Twist
Goat Cheese & Spinach Soufflé (please check document below for substitutions)
Classic Dijon Vinaigrette with Mixed Greens
Equipment and Ingredient List for the class found here - review before signing up for the class.
This menu contains the following common allergens: egg, dairy, wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.
