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Tue, 31 January 2017, 6:30 PM – 9:30 PM
Be transported to a bustling French bistro with chef Chris Squire. The evening will begin with Provençal fish bisque with a creamy aioli served with warm baguette. Sip on a glass of wine as Chris prepares seared bavette (a wonderful lesser-known cut of beef) with béarnaise sauce, followed by a classic tart tatin.