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French Bistro-Style Cooking

This community-style cooking class features Patricia Wells' popular cookbook, “Bistro Cooking.”

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French Bistro-Style Cooking

French Bistro-Style Cooking

This community-style cooking class features Patricia Wells' popular cookbook, “Bistro Cooking.”

Pricing
  • Member Registration
    $ 125.00
  • Guest Registration
    $ 148.00
Tuition Assistance and Policies
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Cancellation & Other Policies
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Learn an easy and simple approach to French bistro-style cooking focused on uncomplicated, good food using local ingredients and recipes that bring smiles to family and friends.

Classic French Bistro dishes will be prepared, cooked, and eaten together. Each recipe will be discussed, and you'll prepare and help cook all the dishes. Basic kitchen knowledge is suggested. Come ready to learn some of the colorful stories of the bistro approach that demands a minimum of technical skills but produces a surprising array of delightful, tasty, and some slightly exotic results.

Patricia Wells' popular cookbook "Bistro Cooking" will be our guide, and everyone gets a copy to take home!

On the menu
  • Soupe aux deux céleris (double celery soup).
  • Salade lyonnaise la meuniére (salad of escarole, potatoes, herring, and eggs).
  • Lapin/Poulet a la moutarde (rabbit or chicken in mustard sauce).
  • Clafoutis aux poires (pear clafoutis).

Details

  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses dairy (butter), eggs, fish, and wheat.
  • Don't bring water bottles or personal drinks. Water will be provided.

Materials

  • A $25 materials fee, included in the cost of the class, covers all your ingredients.

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes in the studio at all times. Tie back long hair.


Instructor
Bob Ross

Robert Ross is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, Renaissance gardens, and ornamental terra cotta.

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