James Beard was the “Dean of American Cuisine” and a mentor to Julia Child when she was starting here in the states; likewise, Jacques Pepin’s La Technique introduced a whole new generation of chefs to the importance of methods. All were great cooks and even better teachers, especially to the instructors at Culinary Underground.  Join us in a class that celebrates their influence on American cuisine as we prepare (and raise a glass of wine to):

• Julia’s Poulet Bon Femme
• Jacques’ Gnocchi Parisienne
• James Beard’s 1-2-3-4 Cake, By Hand