Kitchenique class this Sat March 6: Boeuf Bourguignon

[Teresa]

I'm ready for spring but I'm still enjoying hearty winter stews, soups and such... this class looks perfectly divine...

Saturday March 6, 11am-1pm
Boeuf Bourguignon

"Join me as we "demystify" a traditional French Country stew and you'll be amazed at how simple and fabulously delicious this dish is!"Vicki McCain, Kitchenique Cooking School Director

call and reserve a spot now. vicki's classes are always fun and delicious. you get to watch, learn, eat, visit with friends and have a glass of wine or four.
$28

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see Kitchenique for schedule of classes

 

[DD]

One of my favorite dishes to make and eat! Sounds like so much funn!!

 

[Teresa]

One of my favorite dishes to make and eat! Sounds like so much funn!!

I've never made this but I must give it a try!

kitchenique classes are always a blast!

 

[scooterbug44]

I have been curious about this dish since Julie & Julia. Thought it took a lot longer than 2 hours though.

 

[Teresa]

I have been curious about this dish since Julie & Julia. Thought it took a lot longer than 2 hours though.

I'm sure it takes longer. no doubt Vicki has a trick to doing this dish in a class - lots of prep done ahead if not completely prepared etc.

 

[DD]

I've made it the low and slow way on the stove and in the crockpot. If I have the time, I prefer the stove top method, but the crockpot is much less fuss. It's a great dish either way though and one that will stand the test of many dinner parties for years.

 

[Teresa]

http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/

above is a link to Julia Childs recipe.

served with rice or noodles. I've had it served with polenta, and would also like it with mashed potatoes - delicious!