Join us for an evening of classic French bistro fare! In this new series, Chef Zach will walk you through two different dishes.
March’s class will focus on Trout Amandine and Crèpes Suzette. This classic dish made with butter, almonds and lemon, is variation on Trout a la Meuniere, the life changing dish that wowed Julia Child on her first trip to France.
What to expect:
Class will include instruction, tools, recipes and ingredients.
There will be some demo, and some hands-on cooking.
Class will end with everyone enjoying their dish together (or you can always take food to-go).
Our meal includes trout, almonds, diary, gluten, and eggs. Please contact us BEFORE registering if these items may be an issue.
Wine, beer and kombucha will be available to purchase.
Please note that the class dates below are each for a different menu! March is Trout Amandine. Coq au Vin is only being taught at the January class. February is French Onion Soup + Salade Lyonnaise.
About our Instructor:
Zach Goldman came up in New York City kitchens, working from dishwasher to chef. Looking for more out of life, he sold everything and wandered the US on a motorcycle. He landed in Portland - because it's wonderful - and he likes foraging for Oregon Chanterelle mushrooms. Besides cooking at Cookshop, he teaches private cooking lessons, consults on home kitchen renovations, and works in wineries in the Willamette Valley. He lives in Northeast with his partner, Kayleigh, and their cat, Bren.