Julia Child On The Menu: Soufflés and Cocktails
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
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 for a weekend treat!
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; check before buying a ticket.
This menu contains the following common allergens: Eggs, 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.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
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.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.
