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More Flavor: Workshop Being a Chef: Cooking with Cider

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Brisk air, changing leaves, colorful squash, and cider mean just one thing: autumn has arrived. Today, bid adieu to summer with a cooking class on the joys of sparkling French cider. French cider — which is more concentrated, acidic, and tart than the sticky sweet version familiar to most Americans — retains its dry, strong flavor during cooking and is the perfect complement to any harvest-celebration dinner party. After sampling a variety of hard ciders from several countries, learn to create a cider-centric menu of apple, leek, and potato soup; beef braised with cider and onions; and pain perdu dessert (French toast) accompanied with fresh apples and cinnamon-apple ice cream.

– Suzanne Niemoth

Note:

For reservation information, call 312.337.1070.

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