Moules Frites: Date Night
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Moules frites may have originated in Belgium but it is a serious classic in France and for good reason. Mussels and crispy fries are a perfect combination, accompanied by a Belgium beer or a French martini as the French do! A pot of classic moules marinière is fast food at its best and represents one of the most popular quintessential dishes along coastal towns in France! This no fuss meal is sure to impress!
MENU
French Martini — Vodka, Chambord & Pineapple Juice
Moules Marinières – Fresh Mussels with White Wine, Shallots & Crème Fraîche
Pommes Frites – Matchstick Pommes Frites
Aïoli – Homemade Mayonnaise
Equipment and Ingredient List for the class found here; check before buying a ticket.
This menu contains the following common allergens: Dairy, Shellfish, Eggs. 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.
