Cooking Class: Belgian Bistro Favorites – Moules Frites & Clafoutis

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Cooking Class: Belgian Bistro Favorites – Moules Frites & Clafoutis

  • date: September 26, 2017
  • time: 6:00 pm - 8:30 pm
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  • The Pacific Northwest is known for its sustainable seafood. Shellfish definitely play a significant role in our regional seafood scene. Join culinary instructor and seafood enthusiast, Cat Olson, for a brief walk on the 21 Acres Farm to gather last minute ingredients to highlight our shellfish menu. Then make your way to the kitchen to celebrate the local, seasonal mussel harvest with a Belgian Bistro favorite: moules frites. This classic dish of mussels steamed in white wine is the perfect way to celebrate the start of the “R” months, said to be the best for shellfish. And nothing is better suited to soak up the silky broth than a batch of crisp and salty fries. For dessert, we’ll use the ripest fruits of the season in a creamy, custardy clafoutis. With shellfish and wheat, dairy optional.