Join us at bluecashew kitchen for a bright, spring-inspired cooking class with Tess Kelly, celebrating the fresh flavors of the season. Together we’ll prepare a menu that highlights simple techniques and vibrant ingredients at their peak–perfect for a chic + sophistiqué luncheon.
You’ll learn how to make a rustic leek and goat cheese galette with a tender, flaky crust and a savory filling that balances sweetness and tang. Tess’ galettes are always superb so pay close attention to her technique!
We’ll pair it with a crisp shaved radish and parsley salad in a lively lemon vinaigrette, and tender asparagus topped with classic gribiche–a French-style egg and herb sauce that adds richness and brightness to spring vegetables.
To finish, we’ll roll and coat some cocoa-dusted chocolate truffles—a decadent but approachable treat you’ll want to recreate at home.
Whether you’re a confident home cook or just getting comfortable in the kitchen, this class offers a relaxed, hands-on way to cook, learn and enjoy a beautiful spring menu together….with a glass of rosé.
Menu includes:
Leek + Goat Cheese Galette
Shaved Radish + Parsley Salad
Asparagus with Classic Gribiche
Chocolate Truffles
ABOUT THE CHEF
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.
