Being a Chef: Sweet and Savory chestnut dishes Avec Madelaine Bullwinkel

When: Sat., Feb. 27, 10 a.m. 2010

$75 for members, $85 for non-members Americans discard “horse��� chestnuts and in France these “marrons��� are fed to pigs. Come discover the versatility of the the real French chataigne in soup, simmered with brussel sprouts and walnuts, as a sweet puree (Mont Blanc) and in a souffle. For reservation information call: 312 337 1070

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