Leslie Riley instructs this class on recipes inspired by the South of France. Dishes include Mache Salad with Oranges, Beets and Almonds in Creamy Sherry Vinaigrette; Slow Poached Tuna Steak; Celery Root and Potato Galette with Caramelized Leek and Garlic Filling; and Chocolate Goat Cheese Cake with Candied Oranges.
Please call ahead to RSVP.
