On Sunday, March 24 at 1:00 pm Frederic Feufeu will share recipes for his French specialties, Fred’s Bacalao and Braised Lamb Shank Shepherd’s Pie from his award-winning French bistro Bleu, located in Mashpee Commons. Chef Feufeu graduated first in his class from the prestigious Les Sorbet culinary school at age 18 and developed his career as an executive chef at top New York City restaurants including The Rainbow Room and the St. Regis Hotel. He will demonstrate the cooking techniques that make his contemporary cuisine sought-after by gastronomes and Francophiles Cape-wide.
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