Springtime in Paris with Chef Brooke Vosika, Sawkill Creek
- 37b north front street, kingston, ny 12401
After a dark, rainy winter cooped up in their tiny apartments, Parisians cannot wait to get outside. Packed onto bistro terraces across the city, clustered around tiny marble-topped tables loaded with sophisticated cocktails, wine and the most delicious food!
As the rainy days grow longer, beautiful blooms bursting in pinks and yellows from the trees, let’s transport together to a distant café…and learn how to do it like they do it France!
On the menu…Salade Lyonnaise with frisée, runny poached egg & lardons; luxurious Fish Quenelles in Lobster Sauce, a hearty Provençal Vegetable Tian and for dessert, Tarte Tatin–an upside-down pastry with apples caramelized in butter and sugar.
We’ll kick it all off with an apertif featuring the new release of Chef Vosika’s exceptional Ohayo Mountain Whiskey, aged 2 years in rum barrels, as well as have a tasting of his Old Vine Zinfandel ’16 which he ages in local oak.
$95 per student includes 3hr workshop and recipes PLUS eat-what-you-make!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Chef Brooke Vosika, former executive Chef of The Four Seasons, is one of the most tenured Executive Chefs, having spent over 32 years with the Four Seasons Hotels and Resorts. Chef Vosika’s career has brought him around the world and delivered awards from the prestigious Bocuse D’Or, The James Beard Foundation, The Improper Bostonian Magazine and Boston Magazine. Currently he is a consulting chef in the Berkshires, Hudson Valley and an avid wine collector and maker. He enjoys developing new culinary concepts with fresh ideas.
photo credit ID 135505360 © Arazu | Dreamstime.com