Provençal Spring Bounty with Chef Mark Haskell
Celebrate spring through the flavors of Provence, where seasonal produce truly shines. Using fresh fruits, vegetables, and herbs, we’ll prepare classic Provençal soups, terrines, salads, casseroles, and desserts. This class is a joyful exploration of bright, elegant recipes that capture the beauty of spring and the warmth of southern France.
- Farinata or Socca, Panisses & Stacked Crespiellou of chickpea flour
- Homemade Tapanade
- Anchoiade
- Basic Vinaigrette
- Basic Aioli (Catalan Allioli in a mortar)
- Potage Saint Germain
- Potage Printanier Provencal
- Riz aux Printemps
- Tian de Carpentras
- Braised Leeks with Beaumes de Venise
- Fennel roasted in white wine
- Pork Roulade with fig farci
- Chevre Cream with honey & lavender
- Lemon Mousse
- Almond Tuile Cups
- Rhubarb Clafouti Cake
“Mark Haskell is awesome! I loved participating in the cooking process, the food was delicious and plentiful and I enjoyed the wine. I took the day off work for this class and have no regrets!” -Stacy
About Mark: Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
Click HERE for more classes with Mark Haskell!
A minimum of 6 students are required for the class to occur. Students will be notified if the minimum is not met.
If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.
