Cooking Class: Classic French Cocktail Hour Snacks with Mardi Michels

Cooking Class: Classic French Cocktail Hour Snacks with Mardi Michels


Regular price $36.50 Save $-36.50
/

Only 75 items in stock!
No events are scheduled at this time. Want to be notified when it’s back? Leave your email address and we’ll notify you.
Want to book this event privately? Send us an inquiry.
Something went wrong while submitting your request, please try again later.
Your request has been sent, you'll be notified of future dates.

L'heure de l'apéro is France's "cocktail hour". It's a sacred time of the day when everyone stops work, sits down to relax, and enjoys a drink and some nibbles, catching up with friends at the end of the day.
During this interactive seminar, we will learn how to make three delicious and easier to make than you'd think apéro snacks - cheese puff pastry bâtons, roasted tomato tartlets, and gougères (cheese puffs).
Led by food writer, French teacher, and cookbook author, Mardi Michels, this interactive lesson will have us whipping up these tasty, easy snacks like an expert. Participants will come away with an understanding of how to bring a little bit of French flair to their own cocktail hours.

Menu*
  • Gougères
  • Roasted tomato tartlets
  • Mustard or Cheese Bâtons
Gougères
Makes 15-18 puffs
Ingredients 
  • 120mls (1/2 cup) water58g (1/2 stick) unsalted butter, cut into 4-6 small pieces 
  • pinch salt75g (1/2 cup) all-purpose (plain) flour2 large eggs at room temperature 
  • 1/2 cup grated cheese (sharp cheddar, Gruyère)
Roasted Tomato Tartlets
Makes 10-12 tartlets
Ingredients 
For the pastry:
  • 3/4 cup (113 g) all-purpose flour
  • pinch fine sea salt
  • 4 tablespoons (57 g) very cold unsalted butter, cut into small cubes
  • 1 egg yolk, lightly beaten
  • 2-3 tablespoons ice-cold water
For the filling:
  • 12 small cherry tomatoes or 6 grape tomatoes
  • Approx. 3/4 cup smooth ricotta
  • A few fresh basil leaves, finely chopped (chiffonade)
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 egg yolk
  • 2 tablespoons freshly grated Parmesan cheese
To serve:
  • Fresh basil, finely chopped
Mustard or Cheese Bâtons
Ingredients(for about 10 bâtons)
  • All-purpose flour, for rolling
  • 1 roll frozen puff pastry (if you are using a block, you need approx. 250g), thawed
  • approx. 1/4 cup Dijon mustard OR 1/2 cup grated cheese (strong cheddar or Gruyere)
  • 1 large egg
  • Poppy or sesame seeds, for topping

Mardi Michels is a full-time elementary school French (and cooking!) teacher and the author of eatlivetravelwrite.com where she writes about culinary adventures near and far. Mardi grew up in Australia, lived and taught in Paris for over five years, and now calls Toronto home. In 2014, Mardi and her husband purchased a home in Nérac (southwest France), which they operate as a vacation rental property. They spend as much time in France as they can! Mardi also teaches (mostly French) cooking and baking classes for adults and children (currently online!). Her first book, In the French kitchen with Kids, was published in 2018 (Appetite by Random House).

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 6 reviews
100%
(6)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
A.s.
Best Cooking Class Ever.......

I have participated in more cooking classes in the past year than I'd like to admit, but this was the best ever! Mardi was fun, organized, beautifully set up and handled a hug class perfectly. I was so impressed that I signed up for her email and her next class!

A
A.
Cocktail Hour Will Not Be the Same

A delightful cooking class that showed how easy it is to make yummy edibles to have on hand for personal enjoyment or a party.

J
J.D.

It was a great class. She explained the processes clearly and concise. Easy to follow along. I am hoping she will do several appetizer classes to add to the recipes from this class

K
K.
What to choose?

I would not do all 3 at one settings thus I probably would go for the gourgere but with Gruyere. Obviously the teacher knows her stuff but 2 recipes would have suffice. Loved the trick with the butter knife. Sure will take another class from her.

N
N.S.
Good class, tasty snacks

This class was 90 minutes which seemed like it would be too short but it worked out fine. Good instruction. Only criticism is that the ingredient list was available in advance but not an equipment list. I did not have an appropriate round cutter for the tart shells but would have borrowed one if I knew what was needed ahead of time.

Customer Reviews

Based on 6 reviews
100%
(6)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
A.s.
Best Cooking Class Ever.......

I have participated in more cooking classes in the past year than I'd like to admit, but this was the best ever! Mardi was fun, organized, beautifully set up and handled a hug class perfectly. I was so impressed that I signed up for her email and her next class!

A
A.
Cocktail Hour Will Not Be the Same

A delightful cooking class that showed how easy it is to make yummy edibles to have on hand for personal enjoyment or a party.

J
J.D.

It was a great class. She explained the processes clearly and concise. Easy to follow along. I am hoping she will do several appetizer classes to add to the recipes from this class

K
K.
What to choose?

I would not do all 3 at one settings thus I probably would go for the gourgere but with Gruyere. Obviously the teacher knows her stuff but 2 recipes would have suffice. Loved the trick with the butter knife. Sure will take another class from her.

N
N.S.
Good class, tasty snacks

This class was 90 minutes which seemed like it would be too short but it worked out fine. Good instruction. Only criticism is that the ingredient list was available in advance but not an equipment list. I did not have an appropriate round cutter for the tart shells but would have borrowed one if I knew what was needed ahead of time.