Chef Jacques Haeringer demonstrates how to prepare Pate in Puff Pastry, Beef Bourguignon and creating a Maple Tulip Shell. Funny, to-the-point, and tips where to find some of what’s needed in the frozen or prepared food sections of regular grocery stores. Better yet, then 50 of us sat down to eat what his Great Falls kitchen prepared along those same lines. The tulip shells had the required sherbet and ice cream mix. Delicious,
What a delightful afternoon that included singing along “Alouette,” “Aupres de Ma Blonde and “Vive la Compagnie” as Revels gears up for its wonderful Christmas shows [of winter solstice, if your prefer] on its French Canadian theme at Lisner Auditorium in December.
Oh yes, I took the recipes home.