COOKBOOK: SIMONE BECK
Also known as “Simca”, Simone played a significant role in the introduction of French cooking technique and recipes into American kitchens. So, cozy up with a Cassoulet and enjoy! Asparagus Mimosa; Fish Fillet in Bouillabaisse; Cassoulet with Duck Confit and Sausage; Apple Almond Tart.

Cost is $59 per person and payment is expected at time of registration as seats are limited. Each attendee will receive a 10% discount on products purchased the day of the class.