Cooking Up Good Times with Calphalon
The night kicked off with bubbly and some starters, and then the group broke down into stations of two to get down to the art of French cuisine. The head chef gave everyone knife tips (e.g. don't sever a major artery), and taught us how to dice a shallot, make a jus and proper caramel, and more.
With menu items ranging from filet mignon with a peppercorn jus to the classic tarte tatin aux poires (that's pear tart for cooking newbies), everyone had a great time playing with their food - and then shared the final meal at a giant communal table.
Thanks to all who joined us!