Cooking Class: Seasonal Fare the French Way
Fri, Nov 29th at 6:00PM
Fri, Nov 29th at 7:00PM
Tue, Dec 3rd at 6:00PM
Tue, Dec 3rd at 6:00PM
In this interactive cooking class, every ingredient is sourced locally to highlight the seasonal flavors of your region. Chef Ben is your guide as you prepare each recipe using simple French cooking techniques. You'll begin with a fresh market salad featuring corn and fresh tomato balanced with a cheesy Gruyere and onion tart. For the main dish you'll make chicken noodle soup filled with local vegetables and freshly made pasta. For dessert, you'll enjoy a custard made from local duck eggs and topped with seasonal berries.
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Fresh Market Salad
With sweet corn, tomatoes and basil
Local Alsatian Onion Tart
With Gruyere cheese
Cedar Ridge Chicken Noodle Soup
With fresh pasta
Zabaione
With Cedar Ridge duck eggs and local seasonal berries
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Date Night, Fun
Outside Reviews for Chef Ben
Franca M.
11 Aug 2021
Chef Ben is Fantastic! His class was entertaining but also incredibly informative. I really enjoyed the entire experience, not only did I learn how to make delicious mussels and homemade mozzarella, Chef also made sure I knew where to buy all of the local ingredients at the nearby farmers market so I can make at home myself! Don't miss out on this fun experience that you can duplicate at home!
With more than a decade of experience under his hat, Chef Ben is an executive chef and culinary teacher par excellence. His journey has taken him through NYC as a sous chef at a Michelin-starred French eatery, an executive chef at an upscale Italian restaurant and a cooking instructor at a famous cooking academy. Now in Dallas, Chef Ben is working toward launching his own restaurant while teaching others to conjure their own culinary magic.
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