Four weeks with Chef Maurice of Laguna Culinary Arts learning all the basics of French cooking. We look forward to using these techniques for our farm fresh breakfasts.
Our favorite dressing so far is pesto vinaigrette. The sauces are rich with butter and heavy cream and we have learned to flame Jack Daniels to produce a flavor filled steak au jus.
How do you think we can work that into breakfast at the farm?Share on Facebook