*****(July 18)***** Favorite Recipes of Summers in France with Le Cordon Bleu Chef Elizabeth Whitt 

Screen Shot 2018-06-23 at 1.24.58 PM.png
Screen Shot 2018-06-23 at 1.24.58 PM.png

*****(July 18)***** Favorite Recipes of Summers in France with Le Cordon Bleu Chef Elizabeth Whitt 

89.00

Wednesday, July 18

6:30pm-9:00pm

  • Provencal Tomato Tart with Goat Cheese and Tomatoes

  • Mixed Grill of Chicken and Steak

    Harissa Aioli

  • Roasted Potatoes and Summer Vegetables with Garlic and Herbs

  • Almond Pavlova with Raspberry Mousse

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What to know before coming to class:

Please arrive 10 minutes prior to start time as students are required to check in and classes start on time. Aprons are not mandatory, but suggested. We do not provide them, so feel free bring your own or treat yourself to one of our adorable selections. Closed toe shoes are also suggested and we ask that long hair is tied back for all classes. All cooking class students receive a 10 % discount on any purchase made on the day of the class excluding sale items, consumables, or Mrs. Meyers products.

Cancellation Policy:

  • Changes or cancellations made 7 days or more before the class date will receive a full refund.

  • Cancellations made 6 days or less before the class date will incur a 30% “cost of goods” fee.

  • No refunds, credits, rebookings or date exchanges can be given for cancellations or changes made on the day of the class or for no-shows.

If this policy doesn’t work for you, please do not pre-enroll as walk-ins are welcome if space is available. Reservations are transferable and if you are unable to attend a class you may send someone in your place without notice. Changes and cancellations may be made in-person or by calling our store at 562-430-1217 and speaking directly to one of our store employees. In rare circumstances, we may have to cancel a class. We will provide you with 24 hours notice and refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.

 Substitutions and Class Format:  

Sometimes we may need to substitute ingredients, menu items, recipes or instructors. Our class size is limited and structured to allow each student the opportunity to work closely with the chef. Students are generally split into groups and prepare several dishes. All students receive a portion of every meal made in class. Any exception to our hands-on format will be labeled as "Demonstration”, "Demo" or "Lecture".

 Wine:  

We have a fabulous selection of boutique California wines available for purchase that are personally selected by our owner and chefs. Prices start at $6.00 per glass and range from $13 to $30 per bottle. Should you wish to bring your own, a $13 corkage fee will be applied.