3/6/2025 – 6:30 – 9:00 pm

Celebrate springs vibrant flavors and add some French flair to your culinary repertoire. Embrace the season with Chef Pauls seasonal menu, from light salads bursting with fresh herbs and colorful vegetables to main courses that highlight seasonal proteins, each recipe will reflect the essence of the season and immerse you in the flavors of France. Wine and beer included in class.

On the menu: French 75 Cocktail, Gnocchi with Pesto Cream Sauce, Fresh Berry & Pickled Fennel Salad, Herbs de Provence seared Breast of Chicken with Nioise Tomato Sauce & Haricot Verts, and Citrus Curd with Orange Zest Biscotti dipping sticks