Saturday, June 22, 2019, 10 a.m. – 12:30 p.m.
Successful egg cookery involves finesse and delicacy. Master a variety of techniques in this cooking class: poaching, making soufflé, using a ricer (for finely textured egg salad), simmering hollandaise sauce, and timing of soft- and hard-boiled eggs. You’ll enjoy eggs Sardou, farmhouse egg salad, zucchini frittata, and mango polenta soufflé.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center