Steak au Poivre with Tess Kelly | 04.20.24 @ 4pm
Join us for a lovely Saturday evening of hearty French classics!
We'll start with a show-stopping Warm Camembert with Mushroom Fricassee that will forever "up" your appetizer game, followed by a classic NY Strip Steak au Poivre with the yummiest Crispy Duck Fat Potatoes + Crème Brulée for dessert!
Grab that blowtorch, it's time to burn some 'sucre'!
...a true feast to be enjoyed together!
Tess Kelly is a chef and founder of Séraphine Workshops. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.
After working for many years in the restaurant business in New York City, she opened Séraphine Bakery in 2014. Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began.
She currently teaches both private and public workshops in New York, and in France with Spring in Provence up next from May 26th to June 2nd.