This ongoing series focuses on authentic regional French Cooking. Alsace Travel to the Alsace on the eastern border to experience the earthiness of German ingredients influenced by the smallest region of France

Recipes include:

• Flammekueche with Fromage Blanc
  
• Choucroute Garnie (Sauerkraut with Pork and Sausages)
  
• Tarte Flambee (Onion Tart)
  
• Salade de Muenster Chaud (Grilled Cheese on Salad Leaves)
  
• Gratin de Poireaux et Pommes de Terre (Potato and Leek Gratin)
  
• Poulet au Riesling (Chicken in Riesling)
  
• Beer Braised Short Ribs
• Nouilles a l'Alsacienne (Alsatian Poppy Seed Noodles)
  
• Tarte aux Myrtilles (Blueberry Tart) 

Normandy Travel west to coastal Normandy where fish, apple, Calvados and hearty stews dominate the menu.

Recipes include:

• Parsnip, Leek and Apple Soup
  
• Scallops in a Creamy Saffron Sauce
  
• Moules Mariniere (with a crispy baguette to mop up the broth)
  
• Chicken with Cider and Apples
  
• Sautèed Medallions of Pork with Hazelnut Butter
  
• Steamed Potatoes with Brown Butter
  
• Green Garden Salad with Hazelnut Vinaigrette
  
• Normandy Apple Tart

While enjoying the foods of the region, you will also sample the wines that have influenced and continue to enhance these great dishes

Duration: 3 hrs (each class)

Price: $65 per person (each class)