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Feb 22 2020

Coq au Vin with Tess Kelly

  • 6:00pm
  • 37b north front street, kingston, ny 12401

Join us and Tess Kelly for a wonderful evening of fabulous comforting food as we tackle the winter from the inside out with this classic “one pot” recipe that’s an absolute ‘must’ in your culinary cannon.  

On the menu:  Braised Endive Gratin, Classic Coq au Vin and for dessert….Chocolate Mousse!

$95 per student includes 3hr workshop and recipes PLUS eat-what-you-make!  Please feel free to BYOB if you would like to imbibe while we eat–Ester Wine & Spirits offers a 15% discount on bottles of wine on the ‘night of’ when you show your receipt.

845 514 2300 to book or click the link to purchase tickets now.

ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Workshops. She relocated to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.

After working for several years in the restaurant business in New York City, she opened Séraphine Bakery in 2014.  Since then Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes.

She currently teaches both private and public workshops in New York, and in France.  Be sure to check out details on next summer’s Culinary Adventure in France by clicking HERE.

 

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