Instructor: Christian Perkins 
Monday , June 22
3pm - 6pm
1 session

Learn how to make an elegant three-course meal from an experienced chef, and impress your guests with your new culinary skills! We will start with a classic Caesar Salad, built entirely from scratch and featuring fresh herb and garlic croutons and a delicious dressing. For the main course, we will cook a renowned French staple: Beef Bourguignon, with Short Ribs and Oxtail slowly braised in red wine sauce.

We will finish the dish with classical garnishes of roasted Bacon Lardons, Glazed Rainbow Carrots and Pearl Onions, and the most delicate Pommes Puree. And to round out the meal, we will bake a delicate Vanilla Bean Pound Cake with Summer Berry Compote and Fresh Whipped Cream. We will enjoy tastes of all of the finished dishes together along with a wine pairing. Students will work hands-on with the Chef to help create this three-course feast and learn all the valuable techniques that will transform their home cooking into restaurant-quality fare.

Christian Perkins is a chef who most recently co-owned the restaurant Fin du Monde in Brooklyn, New York. He trained at the French Culinary Institute and has worked at some of the most acclaimed kitchens in New York City including Torrisi Italian Specialties, Diner and Marlow & Sons. A part-time resident of Truro, he is passionate about using local ingredients and exploring the rich culinary history of America.