Much of the spirit of French cooking is a joyous celebration of the gifts of the farm and garden. And summer in Philadelphia is a celebration of the fertility of our region, from our own backyard gardens to the family farms of Lancaster and the embarrassing riches of New Jersey agriculture. Learn the simple, breezy, ingredient-driven cooking of the French countryside, using local corn, tomatoes, squash, cucumbers, herbs, peaches, blueberries, crab, bluefish and striped bass for our palette. These techniques will keep your kitchen time (and temperature) to a minimum, freeing your time and energy for the garden. Brief lecture, followed by 3 hours hands on instruction, followed by a sit-down 3-course meal, wine accompaniment included. $100.
(class size restricted to 8 people, please contact restaurant to sign up).