{"product_id":"cooking-class-french-coastal-supper-june-2nd","title":"Cooking Class; French Coastal Supper, May 28th","description":"\u003ch2 data-start=\"71\" data-end=\"102\"\u003e🇫🇷 French Coastal Supper\u003c\/h2\u003e\n\u003cp data-start=\"103\" data-end=\"216\"\u003e\u003cstrong data-start=\"103\" data-end=\"143\"\u003eThursday, May 28th | 5:00–7:00 PM\u003c\/strong\u003e\u003cbr data-start=\"143\" data-end=\"146\"\u003e\u003cstrong data-start=\"146\" data-end=\"161\"\u003eFlavor Fork; \u003c\/strong\u003e\u003cstrong\u003e402 First Street, Greenport, NY\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"218\" data-end=\"437\"\u003eJoin me for an evening inspired by the rustic elegance of the South of France. This hands-on class is layered with flavor, simple technique, and just enough drama to make it feel special, but completely doable at home.\u003c\/p\u003e\n\u003cp data-start=\"439\" data-end=\"620\"\u003e\u003cmeta charset=\"utf-8\"\u003eWe’ll build a fragrant saffron broth, cook seafood so it stays tender and delicate, assemble a beautiful Salade Niçoise with classic ingredients, and finish with a decadent chocolate Pot de creme.\u003c\/p\u003e\n\u003cp data-start=\"439\" data-end=\"620\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRelaxed, interactive, and perfect for anyone who loves bold coastal flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"700\" data-end=\"703\"\u003e\n\u003ch3 data-start=\"705\" data-end=\"717\"\u003eThe Menu\u003c\/h3\u003e\n\u003cp data-start=\"719\" data-end=\"877\"\u003e\u003cstrong data-start=\"719\" data-end=\"736\"\u003eBouillabaisse\u003c\/strong\u003e\u003cbr data-start=\"736\" data-end=\"739\"\u003eProvençal seafood stew with saffron, fennel, tomatoes, and citrus\u003cbr data-start=\"804\" data-end=\"807\"\u003eMade with white fish, shrimp, and mussels in a fragrant golden broth\u003c\/p\u003e\n\u003cp data-start=\"879\" data-end=\"999\"\u003e\u003cstrong\u003eRouille\u003c\/strong\u003e\u003cbr data-start=\"890\" data-end=\"893\"\u003eGarlicky saffron-chili emulsion served with toasted baguette\u003cbr data-start=\"953\" data-end=\"956\"\u003eThe essential finishing touch to the stew\u003c\/p\u003e\n\u003cp data-start=\"1001\" data-end=\"1134\"\u003e\u003cstrong\u003e\u003cspan class=\"Yjhzub\"\u003eSalade Niçoise\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-start=\"1024\" data-end=\"1027\"\u003e\u003cmeta charset=\"utf-8\"\u003eOriginally from Nice on the French Riviera, this classic composed salad is made with tuna, hard-boiled eggs, tomatoes, Niçoise olives, green beans and potatoes and finished with a tangy Dijon Vinaigrette.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1136\" data-end=\"1288\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"16\" data-start=\"0\"\u003ePot de Crème\u003c\/strong\u003e\u003cbr data-end=\"19\" data-start=\"16\"\u003eSilky baked chocolate custard, rich and deeply chocolatey. Finished with a touch of flaky sea salt and softly whipped cream\u003c\/p\u003e\n\u003chr data-start=\"1290\" data-end=\"1293\"\u003e\n\u003cp data-end=\"21\" data-start=\"0\"\u003e\u003cstrong data-end=\"21\" data-start=\"0\"\u003eWhat You’ll Learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"584\" data-start=\"23\"\u003e\n\u003cli data-end=\"128\" data-start=\"23\" data-section-id=\"laqvr\"\u003e\n\u003cp data-end=\"128\" data-start=\"25\"\u003eHow to build a deeply flavorful \u003cstrong data-end=\"74\" data-start=\"57\"\u003ebouillabaisse\u003c\/strong\u003e using aromatics, saffron, citrus, and seafood stock\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"234\" data-start=\"129\" data-section-id=\"og9609\"\u003e\n\u003cp data-end=\"234\" data-start=\"131\"\u003eThe technique for cooking \u003cstrong data-end=\"174\" data-start=\"157\"\u003emixed seafood\u003c\/strong\u003e so fish stays tender and shellfish remain perfectly juicy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"352\" data-start=\"235\" data-section-id=\"1hktu67\"\u003e\n\u003cp data-end=\"352\" data-start=\"237\"\u003eHow to make a classic \u003cstrong data-end=\"270\" data-start=\"259\"\u003erouille\u003c\/strong\u003e, an emulsified garlic and saffron sauce traditionally served with bouillabaisse\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"478\" data-start=\"353\" data-section-id=\"84eumq\"\u003e\n\u003cp data-end=\"478\" data-start=\"355\"\u003eHow to assemble a beautiful \u003cstrong data-end=\"401\" data-start=\"383\"\u003eSalade Niçoise\u003c\/strong\u003e, balancing texture, seasoning, and presentation in a composed French salad\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-is-last-node=\"\" data-end=\"584\" data-start=\"479\" data-section-id=\"1exhct7\"\u003e\n\u003cp data-is-last-node=\"\" data-end=\"584\" data-start=\"481\"\u003eA simple method for creating a classic pot de creme\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1607\" data-end=\"1631\"\u003eWhat to Bring \u0026amp; Wear\u003c\/h3\u003e\n\u003cul data-start=\"1633\" data-end=\"1703\"\u003e\n\u003cli data-start=\"1669\" data-end=\"1690\"\u003e\n\u003cp data-start=\"1671\" data-end=\"1690\"\u003eComfortable shoes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1691\" data-end=\"1703\"\u003e\n\u003cp data-start=\"1693\" data-end=\"1703\"\u003eAn apron\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eBYOB (Wine or cocktail of your choice)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1705\" data-end=\"1776\"\u003eI’ll provide flat and sparkling water, plus tea or coffee upon request.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCancellation Policy\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFull refund for cancellations made up to \u003c\/span\u003e\u003cspan\u003e2 days before class\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e50% refund for cancellations made up to \u003c\/span\u003e\u003cspan\u003e48 hours before class (no transfers)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Flavor Fork","offers":[{"title":"Default Title","offer_id":52852912587052,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/4201\/0668\/files\/Seafoodbouillabaisseinaskillet.png?v=1776435089","url":"https:\/\/flavorforkfood.com\/products\/cooking-class-french-coastal-supper-june-2nd","provider":"Flavor Fork","version":"1.0","type":"link"}