A French Summer Table: Bourguignon, Béarnaise & Peaches Cooking Class- July 21, 2026 ARCHIVED

A French Summer Table: Bourguignon, Béarnaise & Peaches Cooking Class- July 21, 2026 ARCHIVEDExperience the elegance of French cooking with a fresh, seasonal twist in this hands on class inspired by a classic French table in summer. Guided by our chef instructor, you'll prepare a beautifully balanced menu that combines rich, traditional techniques with the bright, natural sweetness of peak season peaches. Time: 5: 00 pmChef: Sean Higginbotham, Executive Chef Menu: Spinach Salad with Peach Vinaigrette Boeuf Bourguignon Garlic Smashed Potatoes,

• Small-batch crafted for premium quality

•    Add Hot Peach & Honey Sauce to roasted chicken or seafood

•    Tailored for Charcuterie: Includes four sweet and savory spreads that pair beautifully with cheeses and cured meats

substitutions

A bold desert-inspired mix of sweet prickly pear and fiery habanero peppers for a cocktail with a Texas kick

this is comfort food done right

— 40 calories per serving

We'll also discuss baking methods and timing so you can confidently replicate the process in your own kitchen

•    Spread Fredericksburg Peach Jam on biscuits or toast

The timeless brittle classic—roasted peanuts enrobed in golden

Menu:• Jambalaya with Chicken

Charcuterie boards