French Classics Cooking Class: Spring Series
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Presenting a three-course how-to of signature seasonal dishes with Executive Chef Bruce Williams. The three recipes: Spring Pea Soup with Asparagus and Minted Crème Fraîche, Branzino with Parisienne Gnocchi and a Fennel Velouté, and Almond Meringue Cookies with Rhubarb Compote and Vanilla Ice Cream for dessert. Enjoy each course. Call for reservations.