French Dinner & Wine Tasting
Saturday, February 19th
3:30 PM - 5:15 PM Pacific Time
Join Guillaume as he teaches you the fine art of making a cozy French onion soup covered with melted, gooey cheese paired with a salad and homemade dressing. Finish off the French food excursion with light and fluffy almond financier cakes. We’ll also be joined by Crunchy Red Fruit for a wine tasting - a truly romantic and tasty way to enjoy an evening in ‘France!’
In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the French Dinner with Guillaume and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:
Hillinger Rosé Secco
Domaine Ruet Morgon "Le Grand Cras" Beaujolais, France
Gutierrez-Colosia Cream Sherry
Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.
**Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:
Non-WA addresses: Sunday, February 6th, 2022 order deadline
WA addresses: Monday, February 14th, 2022 order deadline
SOLD OUT!!!
Didn’t get a spot in February? French Dinner & Wine Tasting is also being offered Saturday, March 12th from 3:30-5:15 pm Pacific Time.
Gifting this class for Valentine's Day?
Download our Valentine gift certificate to make gifting easy!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
French Dinner
Serves 2
French Onion Soup
50 grams (3 1/2 tablespoons) butter
1 tablespoon olive oil
1 kilogram (about 2 pounds) onions, halved and thinly sliced
1 teaspoon sugar or honey
2 tablespoons plain flour, or gluten-free flour substitute
250 milliliters (about 3/4 cup + 1 tablespoon) dry white wine
1 liter (4 1/4 cups) hot stock (any type, but chicken is traditional)
4-8 slices baguette (or gluten-free bread)
150 grams (5.3 ounces) grated gruyère cheese
Side Salad
Greens:
Arugula or baby spinach
Dressing:
1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
pinch of salt & pepper
Salad topping suggestions (feel free to add others):
Diced tomatoes & pine nuts
Diced apple or pear with blue cheese
Beets, grated
Nuts
Goat cheese
Financier Cakes
125 grams (1 cup) powdered sugar
125 grams (1 cup) almond powder (or substitute coconut powder)
50 grams (1/3 cup) all-purpose flour (or a gluten-free flour substitute)
100 grams (7 tablespoons) butter
4 egg whites
Additional butter or cooking spray, to grease the pan
Topping options:
Berries
Chopped almonds
Pistachios
Chocolate chips
Shredded coconut
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
1 large pan - 3 liters / 3.5 quart size (heavy-based pan like cast iron is best)
Saucepan
2 bowls
Wooden spoon
Rubber spatula
Whisk
Small multiple cake mold
Wire rack for cooling
Oven or convection oven
Optional: fine mesh sieve
General Steps of Cooking:
Make the cakes.
Prepare the salad dressing.
Make the French Onion Soup.
Enjoy! Bon appetit!
