Last night, Geoffroy and I taught a fabulous class to six well-traveled women in Hood River. There’s something so satisfying about sharing knowledge with people who are so eager to learn. Over the course of three hours, we covered a lot of ground from techniques for making proper vinaigrette to piping out miniature cream puffs. Here’s what our menu included:

• Mixed farmer’s market greens with mustard vinaigrette
• Roasted pork tenderloin with Bordelaise Sauce
• French-style mashed potatoes with crispy bacon and caramelized shallots
• Mini cream puff with vanilla scented whipped cream and dark chocolate glaze

Everyone’s enthusiasm was contagious. There’s something so wonderful about making and sharing food as a group. Instead of throwing some carelessly prepared food on the table, we worked together to make simple, classic French recipes that not only tasted amazing but were approachable.

I often hear people say that French food is overly complicated and they don’t know where to start. I think that’s where we come in. We want to show students that French food doesn’t have to be difficult or time consuming. With a few basic techniques and some simple every-day ingredients, it’s possible to make a lovely meal that encourages you to linger over the table.

Our class last night was incredible. We look forward to being able to share our knowledge again!

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