Parisian Pique-Nique

This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.

Registered students should take at least 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. 

Le pique-nique is quite a popular social gathering in Paris and you don’t have to worry about table settings or decorations, the outdoor setting will take care of that! Picnics have evolved from a simple sandwich and cold cuts to dishes that look quite impressive yet are easy to prepare and can be made ahead of time. Part of the charm of a picnic is sharing food among friends and this menu captures all the elements required for a perfect Parisian inspired picnic, just in time for the long days of summer! We hope you take this class and afterwards, head out for some sunshine and enjoy a meal outdoors.

MENU

Kir – Dry White Wine with Crème de Cassis

Tapenade  – Mixed Olives Tapenade with Mint & Figs

Pan Bagnat—Traditional Provençal sandwich from Nice featuring Tuna, Fennel, Cucumber, Tomato, Red Onion, Black Olives, Eggs, Basil, Olive oil & Anchovies.
*Can be made vegetarian

Lentil Salad with Fresh Herbs & Shallot Vinaigrette

Palmier—Puff Pastry "Elephant Ear" Cookies

Equipment and Ingredient List for the class can be found here.

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.

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 by Alexandra K on Unsplash}