Join us for an evening in Burgundy! Learning how to make a rich stew is rewarding on many levels. They are rich, delicious and satisfying. Perfect for a cold winter’s night. Julia Child made Boeuf Bourguignon famous in this country and it’s a class for a reason. In addition to the hearty stew, we’ll have roasted potatoes, green salad and crème brûlée for dessert.
Friday, January 18, 7 to 10