05/23/2023 6:30 – 9:00 pm French Spring (Hands On)

Chef Roger Herring presents French Spring (Hands On):

At a time when “fresh” and “seasonal” are the words on every food-lover’s lips, Provençal cooking has never looked more modern, even if many of the most popular recipes are centuries old. Vividly colored vegetables and olive oils, thoughtfully prepared fish and seafood, Provence in the spring is the season to savor. On the menu: Moules Marinières (French Mussels in a White Wine Sauce), Watercress and Arugula Salad with Roasted Beets and Champagne Vinaigrette, Sole Meunière (Sole in a Brown Butter Sauce with Fresh Herbs), and Fruit Crisp with Butter, Oats, and Crème Anglaise