Cooking Class - french dinner EDIT

Savory Honey and Watermelon Bites

With watermelons
honey
salt
feta cheese

Bouef Bourguignon

With 1 tablespoons extra-virgin olive oil

6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like merlot, pinot noir, or a chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed

1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter

Basmati Rice

With water
one cup basmati rice
salt

Coleslaw Salad

With 1 cup shredded cabbage
1 tablespoon diced onion
1 large carrot
1 fresh orange
1 tablespoon sugar
2 tablespoons mayonnaise

Guava Smoothie

With yogurt, guava

Most dietary restrictions can be accommodated. Please mention this in the message field when you submit your booking request.