Cooking Class - Sweet and Savory French Fares

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What You’ll Do

Join Chef Terry in creating some of the quintessential sweet and savory dishes of France.

In this hands-on class, Chef Terry will instruct on the sweet and savory flavor profiles recognized in French cuisine as you work your way through creating a three-course meal.

Start sweet with an arugula strawberry salad with candied pecans and brown sugar vinaigrette. Next, you will pair earthy mushroom notes with the fruity, tangy flavor profile of brie to make a flakey strudel with a melt-in-your-mouth texture that is almost unmanageable in its gooeyness. Lastly, couple the savory richness of steak Diane with a hint of sweetness from flambéed cognac.

Guests are welcome to provide wine and beer to enjoy during the class.

Details
  • Minimum Guests 2
  • Maximum Guests 14
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Date Night, French, Gourmet

Meet your chef

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Chef Terry Verified Chef
Chef Travels to You

1 review

Rising through the ranks from line cook to executive chef and everything in between, Chef Terry quickly became a star of a burgeoning downtown restaurant scene. The variety of culinary experiences he has accumulated prepared him for a career hosting cutting-edge cooking classes. His level of professionalism is balanced by a whimsical creativity that shines in his eclectic seasonal menus using local, sustainable ingredients in interesting new ways to capture the imagination of class attendees.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.

Chef Terry will travel to guests within Portland for this experience.

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What You’ll Do

Join Chef Terry in creating some of the quintessential sweet and savory dishes of France.

In this hands-on class, Chef Terry will instruct on the sweet and savory flavor profiles recognized in French cuisine as you work your way through creating a three-course meal.

Start sweet with an arugula strawberry salad with candied pecans and brown sugar vinaigrette. Next, you will pair earthy mushroom notes with the fruity, tangy flavor profile of brie to make a flakey strudel with a melt-in-your-mouth texture that is almost unmanageable in its gooeyness. Lastly, couple the savory richness of steak Diane with a hint of sweetness from flambéed cognac.

Guests are welcome to provide wine and beer to enjoy during the class.

Details
  • Minimum Guests 2
  • Maximum Guests 14
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Date Night, French, Gourmet
Reviews

Reviews Chef Terry received outside of Cozymeal

Alexandra

Alexandra

11 Dec 2017

Chef Terry, who recently moved to the PNW from New Hampshire, is enjoying the rain and the foodie scene in Portland. His explorations in flavors and textures that cuisines of the world have to bring, make the classes fun, adventurous, and have everyone enjoy them. Join to learn from Chef Terry all the techniques to make your next dinner party fun!