CUISINE OF ALSACE-LORRAINE, with SNIR, 2-6pm, Sunday, February 24, RH Johnson Social Hall, limited to 16 people; $75 fee.
Bring your aprons, knives, cutting boards, wine and appetite. You will experience a four-hour cooking extravaganza while you learn to prepare and then enjoy a five-course classic meal, based on the Alsace-Loraine region of France. The menu includes: Flamkuchen – Pastry with bacon, caramelized onions, Ementaller cheese and creme fraiche; Coq au Riesling, chicken in Riesling, served with potato puree and mushrooms; and Pain d’epices – traditional Alsatian ginger bread for dessert. Please wear comfortable shoes, as you will be standing and cooking in the kitchen for several hours and bring your apron, cutting board and knife as well as wine to drink. Bon Appetit.
Instructor Snir Mor is a graduate of the L’Ecole Superieure de Cuisine Francaise – Ferrandi in Paris, France and has attained certification in French cuisine by the French government (CAPs.) Chef Snir worked in numerous restaurants in Paris, including: Laperouse; La Gare; Amphycles; and the famous Hotel Crillon. Snir’s cuisine training includes culinary, patisserie, boulangerie, and boucherie. Snir fell in love in Paris while in culinary school, moved to Phoenix and opened Amuse Bouche Gourmet Bistro and Mor Gourmet Foods, which distributes their specialty food products. Amuse Bouche Bistro has been featured in the New York Times, The Arizona Republic, Phoenix Magazine, and PBS Channel Eight ‘Check Please! Arizona’. Their bistro is a combination of classic French technique with contemporary American flavors.