Seasonal Plated Desserts

Friday September 8 - Sunday September 10, 2006, 2 - 8pm
L’Ecole Culinaire
9811 South Forty Drive, St. Louis, MO 63124, Rm. 205

Join Chef John Kraus, Instructor at The French Pastry School, as he shares his expertise in creating a menu for restaurant plated desserts. The class will focus on the integrity of seasonal produce and the techniques used to build a successful plated dessert such as Roasted Apricots with Buttermilk Yogurt Ice Cream. You will learn how to use a well thought out approach to highlight the ingredient and heighten the diner’s senses. Chef John Kraus will use produce from local Missouri farmers to create an exciting seasonal menu.

Click here for the registration form

Class is limited to 16 hands-on students, reserve your place today




	Seasonal Plated Desserts Friday September 8 - Sunday September 10, 2006, 2 - 8pm L’Ecole Culinaire 9811 South Forty Drive, St. Louis, MO 63124, Rm. 205 Join Chef John Kraus, Instructor at The French Pastry School, as he shares his expertise in creating a menu for restaurant plated desserts. The class will focus on the integrity of seasonal produce and the techniques used to build a successful plated dessert such as Roasted Apricots with Buttermilk Yogurt Ice Cream. You will learn how to use a well thought out approach to highlight the ingredient and heighten the diner’s senses. Chef John Kraus will use produce from local Missouri farmers to create an exciting seasonal menu. Click here for the registration form Class is limited to 16 hands-on students, reserve your place today

Seasonal Plated Desserts

Friday September 8 - Sunday September 10, 2006, 2 - 8pm L’Ecole Culinaire 9811 South Forty Drive, St. Louis, MO 63124, Rm. 205

Friday September 8 - Sunday September 10, 2006, 2 - 8pm
L’Ecole Culinaire
9811 South Forty Drive, St. Louis, MO 63124, Rm. 205