The springtime produce that the region of Burgundy offers is very similar to that of New York's. In this class, students will create Burgundian-inspired dishes that highlight the season's beautiful vegetables and focus on the earthy, approachable and distinct flavors of one of France's most iconic regions. This class will also equip students with a few recipes to pair with their favorite bottle of pinot noir or chardonnay.
Roasted Rack of Lamb with Minted Pea Purée
Asparagus and Grilled Artichokes with Herbed Mayo
Goat Cheese Tart
Curriculum is subject to revision. We do our best to accommodate dietary restrictions. Please contact us at firstname.lastname@example.org or at 212.929.7900 x4 to confirm if the curriculum can be revised to your diet. All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value. More information on our class policy can be found here.
All classes are hands-on and end with a seated meal unless otherwise stated. Wine is served in class.