Butter à la Française with Cynthia Nims
Butter à la Française:
Butter isn’t just a luxurious ingredient—it’s a cornerstone of French cooking, bringing depth, richness, and texture to countless recipes. From creating flaky pastries to elevating simple vegetables, butter has an unparalleled ability to transform dishes. This class highlights classic French techniques for cooking with butter, along with tips for applying them to a wide range of recipes to enhance your culinary repertoire.
Techniques Taught:
Crafting rough puff pastry
Creating silky butter sauces
Making nutty, aromatic brown butter
Preparing versatile compound butter
Menu:
Savory Leek, Walnut & Blue Cheese Galettes
Sautéed Salmon with Beurre Rouge
Carrots with Gremolata Butter
Brown Butter Sablés
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, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
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: January 14, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute
Butter à la Française:
Butter isn’t just a luxurious ingredient—it’s a cornerstone of French cooking, bringing depth, richness, and texture to countless recipes. From creating flaky pastries to elevating simple vegetables, butter has an unparalleled ability to transform dishes. This class highlights classic French techniques for cooking with butter, along with tips for applying them to a wide range of recipes to enhance your culinary repertoire.
Techniques Taught:
Crafting rough puff pastry
Creating silky butter sauces
Making nutty, aromatic brown butter
Preparing versatile compound butter
Menu:
Savory Leek, Walnut & Blue Cheese Galettes
Sautéed Salmon with Beurre Rouge
Carrots with Gremolata Butter
Brown Butter Sablés
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, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
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: January 14, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute
Butter à la Française:
Butter isn’t just a luxurious ingredient—it’s a cornerstone of French cooking, bringing depth, richness, and texture to countless recipes. From creating flaky pastries to elevating simple vegetables, butter has an unparalleled ability to transform dishes. This class highlights classic French techniques for cooking with butter, along with tips for applying them to a wide range of recipes to enhance your culinary repertoire.
Techniques Taught:
Crafting rough puff pastry
Creating silky butter sauces
Making nutty, aromatic brown butter
Preparing versatile compound butter
Menu:
Savory Leek, Walnut & Blue Cheese Galettes
Sautéed Salmon with Beurre Rouge
Carrots with Gremolata Butter
Brown Butter Sablés
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, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
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: January 14, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute