Soufflé Perfection with Cookbook Author Pascale Beale
Tuesday, May 16, 2023
Apples to Zucchini Cooking School, 2300 Garden Street, Santa Barbara, CA 93101
*Ticket price includes Sunstone wines, cheese, and a cooking class.
Class Cost: $85.00
This event is sold out! Join our waitlist.
Take your culinary skills to the next level and prepare a French meal that is sure to impress! Join Pascale Beale at Apples to Zucchini Cooking School for a hands-on soufflé and seasonal salad cooking class!
Start the class off with sips of wine and bites of cheese as you don your apron and find your cooking station. Pascale will teach the class how to make a savory cheese and herb soufflé using Cypress Grove & Cowgirl cheese. This classic French culinary masterpiece is light, fluffy, and delicious. This class is interactive and you will go through all the steps of making this delectable dish yourself. While the soufflé bakes, Pascale will guide the class in preparing two fresh seasonal mediterranean salads with homemade vinaigrette. Once the soufflé is cooled and out of the oven you will finally get to enjoy this mouthwatering meal together as a class in the kitchen.
*Children 10 and older are welcome. Must be accompanied by an adult.
Each class will include local Santa Barbara wines and cheese for guests to enjoy during the lesson.
A portion of the proceeds from the Taste of Santa Barbara will benefit the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts.
Pascale Beale is a food writer, chef, and author of 10 cookbooks, including her latest food-memoir 9’x12′ Culinary Adventures in a Small Kitchen. She grew up in England and France surrounded by a family passionate about food. After moving to Santa Barbara she opened the Pascale’s Kitchen Cooking School in 1999, and was introduced to Julia Child. Over the years the two shared many recipes, memories, and meals together. You can find Pascale’s cookbooks, products, and classes on her website or read her many articles and recipes in recent and past issues of Edible Santa Barbara.