A Taste of the South of France with Cynthia Nims
A Taste of the South of France
If we can’t be in the South of France, at least we can prepare some delicious recipes with bright, fresh flavors to help us pretend that we are—with a menu that makes the most of the season in French style. All you need is a lovely chilled glass of rosé alongside.
Techniques Taught:
Sautéing vegetables
Working with fennel bulb
Prepping and cooking mussels
Working with chickpea flour
Making tartlets
Menu:
Ratatouille
Steamed Mussels with Fennel and Pastis
Chickpea Fries
Fresh Goat Cheese Tartlets with Summer Fruit
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, food tech consultant, and writer for various publications. She has contributed to Seattle magazine, Modernist Cuisine, and many others, and taught classes in diverse settings, including online for Craftsy.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….
Date: July 24, 2024
Time: 6:00PM
Price: $135
Location: Sun Valley Culinary Institute
A Taste of the South of France
If we can’t be in the South of France, at least we can prepare some delicious recipes with bright, fresh flavors to help us pretend that we are—with a menu that makes the most of the season in French style. All you need is a lovely chilled glass of rosé alongside.
Techniques Taught:
Sautéing vegetables
Working with fennel bulb
Prepping and cooking mussels
Working with chickpea flour
Making tartlets
Menu:
Ratatouille
Steamed Mussels with Fennel and Pastis
Chickpea Fries
Fresh Goat Cheese Tartlets with Summer Fruit
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, food tech consultant, and writer for various publications. She has contributed to Seattle magazine, Modernist Cuisine, and many others, and taught classes in diverse settings, including online for Craftsy.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….
Date: July 24, 2024
Time: 6:00PM
Price: $135
Location: Sun Valley Culinary Institute
A Taste of the South of France
If we can’t be in the South of France, at least we can prepare some delicious recipes with bright, fresh flavors to help us pretend that we are—with a menu that makes the most of the season in French style. All you need is a lovely chilled glass of rosé alongside.
Techniques Taught:
Sautéing vegetables
Working with fennel bulb
Prepping and cooking mussels
Working with chickpea flour
Making tartlets
Menu:
Ratatouille
Steamed Mussels with Fennel and Pastis
Chickpea Fries
Fresh Goat Cheese Tartlets with Summer Fruit
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, food tech consultant, and writer for various publications. She has contributed to Seattle magazine, Modernist Cuisine, and many others, and taught classes in diverse settings, including online for Craftsy.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….
Date: July 24, 2024
Time: 6:00PM
Price: $135
Location: Sun Valley Culinary Institute