Ramekins, Sonoma, CA
Chef's Table with Linda Carucci: Holiday Dinner with a French Accent
Saturday, December 6, 2008
4:00 pm to 8:00 pm

In this unique, intimate cooking class—named after the elite tables reserved for VIPs in many restaurant kitchens—you will join a small group of students for a hands-on class. If you've never feasted on Bouillabaisse made from scratch, you're in for a very special treat. This Provencal dish includes a rich tomato-and fennel-laced homemade fish broth, scallops, shrimp and mussels, plus three varieties of fish marinated in saffron, Pernod, olive oil and basil. Served in big bowls with grilled levain bread and a hearty dollop of garlicky roasted red pepper rouille.

Menu includes the following:

• Celebration Torte of Caviar with Chopped Egg, Red Onion and Toasted Baguette
• Crepe Gateau with Bayonne Ham, Gruyere and Creme Fraiche
  Classic Bouillabaisse
• Oak Leaf Lettuce with Walnut Oil Vinaigrette, Cambozola and Pickled Kumquats
Individual Hot Chocolate Souffles with Espresso Creme Anglaise

For more details, go to www.ramekins.com.


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