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COOKING WITH GREAT PERFORMANCES – EGGS

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COOKING WITH GREAT PERFORMANCES: EGGS

A Culinary Egg-Venture with Chef Georgette

We love the versatility of eggs! We’re highlighting eggs for dinner in our latest cooking series led by Chef Georgette Farkas. Chef Georgette shares some of her favorite egg dishes influenced by her childhood summers spent in the south of France, years studying in Switzerland at the Ecole Hôtelière de Lausanne, and her culinary experience in the kitchens of Roger Vergé’s Moulin de Mougins, Alain Ducasse’s Louis XV in Monte Carlo and with Daniel Boulud while he was executive Chef at New York’s Hotel Plaza Athenée.

Mediterranean flavors emerge in most of her cooking which ranges from comforting home-style dishes with a few more formal restaurant-style touches thrown in.

Chef Georgette will take you through each dish, discussing its origins and her inspiration, demonstrating various cooking techniques, and sharing tips for improvising using local, seasonal ingredients.

About the Classes

Who Can Join: All ages and skill levels are welcome to join the class! For any children joining, an adult must also participate.

Cost: $30 per seat (the class fee is per Zoom seat – you can have as many people in your kitchen as you like)

Class Length: 60 minutes

What you’ll need: Before each class, we’ll send you our prep packet. Each packet contains a shopping list, recipe, pre-work, and any additional information you’ll need.

Each class is fully interactive! Be prepared to turn on your camera if you’d like and feel free to ask questions as you work alongside our Chef Instructor.

We’ll send the password protected Zoom link 30-minutes before the class. Please login to the Zoom as early as 10 minutes before the start time—late attendees may not be admitted.

CULINARY EGG-VENTURE CLASS DETAILS

Week 1

Green Tortilla Española

Wednesday, May 5 | 6:00 pm – 7:00 pm | $20

Chef Georgette Farkas’ take on a classic Spanish omelette includes Swiss chard, leeks, onion and Parmesan cheese. You’ll practice your knife skills as you prepare the vegetables for the tortilla as well as how to substitute your favorite farm-fresh produce.

Week 2

Eggs and Crispy Chorizo Piperade

Wednesday, May 12 | 6:00 pm – 7:00 pm | $20

We’re going back to Chef Georgette Farkas’ childhood and memories of her mother preparing this traditional Basque Country dish. In Chef Georgette’s version, eggs are nestled into the prepared vegetables and chorizo then baked in the oven until done.

Week 3

Eggs en Cocotte Forstière

Wednesday, May 19 | 6:00 pm – 7:00 pm | $20

A trip to France wouldn’t be complete without Eggs en Cocotte, or baked eggs. Red wine, earthy mushrooms, and sweet shallots make a memorable dish.

Week 4

Chilled Asparagus, Poached Eggs, Tarragon Mayonnaise

Wednesday, May 26 | 6:00 pm – 7:00 pm | $20

Nothing says spring more than asparagus with soft poached eggs and a decadent mayonnaise. In our final week, we’re learning two techniques: poaching eggs and emulsification. Chef Georgette breaks it down for you so it won’t break on you!

HOW TO REGISTER

Register for the class by clicking the button below.

Once you register for a class, you’ll receive a confirmation email with the recipe packet and additional information.

Register for our Culinary Egg-Venture

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