Flavors of Provence

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 
 

Immerse yourself in the vibrant flavors of Provence with a hands-on cooking class that celebrates the region’s most beloved dishes. Picture yourself creating brandade de morue, a creamy blend of salt cod, olive oil, and garlic, perfect for spreading on crusty bread. Learn the art of crafting a traditional pissaladière, a savory onion and anchovy tart that captures the essence of the Mediterranean. And, of course, master the classic ratatouille, a colorful vegetable medley bursting with the fresh taste of summer. To finish off this meal, you’ll learn to make a seasonal fruit galette, a rustic yet elegant dessert that showcases the best of Provence’s bountiful harvest. Whether you're a seasoned cook or a passionate foodie, this class will transport you straight to the heart of Provence, where every dish tells a story of rich tradition and bold flavors. Sign up today and let your taste buds travel!    

MENU

Brandade de Morue—Whipped Salt Cod with Olive Oil, Garlic, Cream, Potato & Parsley Served with Grilled Bread

Pissaladière—Caramelized Onions, Olives & Anchovies "Pizza"

Ratatouille—Bright Summer Vegetable Stew Rich in Olive Oil

Seasonal Fruit Galette 

This menu contains the following common allergens: Fish, 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.

Let’s Cook Together! 

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.

_{Photo courtesy of Zoe McLaughlin}