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Mastering the Art of French Cooking: A Tribute to Julia Child


This three-week series (which one can take individually or as a series) will be filled with some of her best known, and most instructive work. All taken from her seminal work, Mastering the Art of French Cooking.

Wednesday, April 19:

-Saute de Boeuf a la Parisienne

-(Beef Tournedos Saute with Mushroom and Cream Sauce)

-Choux de Bruxelles a la Milanese

(Brussels Sprouts Browned with Cheese)

Wednesday, April 26:

-Coq au Vin

-Roasted Fingerling Potatoes

-Carottes Glacees

Wednesday, May 3:

-Quiche au Fruit de Mer

-Asparagus with Mousseline Sauce

Classes will begin at 6 p.m. Cost of each class is $75 per person.

Payment is required at registration.

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