Join us for an evening in the south of France. You’ll think you’re in Marseille as we prepare classic Bouillabaisse. From making a rich fish broth with saffron, tomatoes and Pernod, to learning how to choose fish and seafood, poach it just so, and serve it with croutons slathered with the traditional sauce rouille. We’ll serve it with a bountiful green salad and roasted potatoes.
Thursday, March 29, 7 to 10