Julia Child may be responsible for the recent comeback of boeuf bourguignon, but this French staple has long held a cherished place in many a home cook’s repertoire. After one bite of this wholesome and satisfying winter stew you will most likely agree. Join us as we travel to the pastures of Burgundy by recreating this timeless dish, which is conveniently the perfect make-ahead dinner item – it tastes better the next day! The class will also feature the region’s stunning Pinot Noirs and Chardonnays.
David Mawhinney, Haven's Kitchen
With an enormous breadth of experience in the kitchens of Toronto and New York, our Executive Chef teaches baking, classic suppers, and classes focused on entertaining. With stories of his time in restaurant kitchens and a penchant for comedy, David will show you how fun it can be to be brave and confident in the kitchen.
Julia Sullivan, Haven's Kitchen Director of Operations and opening Chef, will be teaching on January 31.