Nothing turns a blustery fall day into a cozy day easier than a dinner of comfort foods taken up a few notches by adding a few chef touches.
Chef Joel will demonstrate how to prepare:
Wild Mushroom Bisque (smooth, silky soup with an assortment of mixed mushrooms and Roasted Garlic)
Goat Cheese Crostini
Smoked Salmon Croquettes with Creamy Saffron Crab Sauce
Rosemary Crushed Potatoes
Demonstration
Ages 18 and over
Potential allergens: shellfish, flour, dairy
0 openings available
$60.00
Chef Joel Olson
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1319
Mon, Nov. 3, 2025 @ 6:00 PM
Meet the Chef: Joel Olson - Gourmet Comfort Foods
Nothing turns a blustery fall day into a cozy day easier than a dinner of comfort foods taken up a few notches by adding a few chef touches.
Chef Joel will demonstrate how to prepare:
Wild Mushroom Bisque (smooth, silky soup with an assortment of mixed mushrooms and Roasted Garlic)
Goat Cheese Crostini
Smoked Salmon Croquettes with Creamy Saffron Crab Sauce
Rosemary Crushed Potatoes
Demonstration
Ages 18 and over
Potential allergens: shellfish, flour, dairy
1 opening available
$60.00
Chef Joel Olson
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1314
Sun, Nov. 16, 2025 @ 2:00 PM
Meet the Chef: Pierre Ferland - Holiday Cookies
In this class, you will mix, form and bake three types of cookies (Chef's choice). Eat some hot out of the oven and take some home. Or eat them all in one sitting, yum.
Recipes may include: oatmeal raisin (or add chocolate chips), shortbread, peanut butter, ginger molasses, or another holiday themed cookie.
Demonstration with volunteer participation opportunities
Ages 18 and up
Potential allergens: flour, dairy
0 openings available
$50.00
Pierre Ferland
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1315
Tue, Nov. 18, 2025 @ 6:00 PM
Meet the Chef: Pierre Ferland - Bûche de Noël
Attendees will learn how to make a classic Bûche de Noël from start to finish and completely gluten-free. In this class Chef Pierre will be making a Roulade sponge cake, butter cream, different fillings and decorations that make up this holiday favorite. Participants will observe how to fill, roll the Roulade sponge cake, and shape the cake. You will then have a guided hands-on experience assembling a mini version of this tasty treat to take home. (Yule log, but doesn't it sound more decadent in French?).
Demonstration with participation
Ages 18 and over
Potential allergens: flour, eggs, dairy
Plan to eat before or after class, however, cake will be served in class
