Vacation closure: June 10th – June 24th 2018 (Boutique, café & bakery closed. Classes still in session)
We still have classes being held so everyday I’m seeing a lot of sad faces peering in the windows. Sorry guys- but our staff needs a break so they can come back refreshed.
X-Treme Chef Kid’s Camp this is a lively bunch. Tomorrow is their “competition day”. They split up into teams and create a main and side dish with a dessert. Then Kyle and I will get to judge the results. I’m looking through their menus right now to prepare a shopping list and here’s a few things I’m looking forward to/curious about: Unicorn cake, Mongolian beef eggrolls, “pastel” noodles..PICTURES TO BE POSTED SOON.
Tell someone you love them today.
Forget that box of assorted chocolates and come by to grab a box of FRESH, assorted pastries on your way home.
Tonight at The French Kitchen, we are having our first Valentine’s Day Cooking Class!
Six couples will be joining us for an evening with wine, cheese, & bread. On the menu is a Poached Egg Arugula Salad with a Champagne Vinaigrette, Steak au Poivre and Grilled Shrimp, Homemade Brown Butternut Squash Ravioli, and Chocolate Lava Cakes with Vanilla Ice Cream.
Tonight is the first class on how to make a Louisiana-style Mardi Gras King Cake. Even though I made a bajillion king cakes working at an amazing Cajun restaurant in Littleton, I find myself super nervous to teach it.
Scaling down the recipe from a big batch of dough that can make 20 cakes versus 1 or 2 is no easy task. I have to take in account how much the rising agents (yeast) and amount of flour will be affected. When you use a large commercial mixer, the dough gets warmer due to the power of the mixer so I would have to add more flour to keep the dough from being too sticky. Also the dough would rise faster than it would if I was making the cake at home.
Also, I wanted to make sure that clients would be able to replicate the recipe successfully. Whenever I make a mistake, I try my best to fix in the moment, but I realize that not everyone feels confident that they can fix it at home. I want to make sure they understand how finicky dough can be and which steps are important.
There’s so much more that goes into developing classes at The French Kitchen than just knowing a recipe. Thanks to Blandine, I’ve learned how important testing is, as well as writing recipes to be as clear and organized as possible, weighing everything and taking notes every step of the way.
Last week, they installed the amazing GLASS garage door that will be raised during larger private events. It also will give you a better view from the cafe to see what’s going on during classes. (That way you can SMELL and SEE the yummy-ness!)
They also installed some of the HUGE & modern cabinets designed by JKC Design.
On top of that, the General Contractor, Plumber, and Electrician are working with their crews around the clock to get all the IMPORTANT behind the wall/under the floor things done so we should be ready to install some of the equipment soon.
Coming up this week:
Measuring quartz templates for the countertops, prep tables, service area and POS station.
Finishing the Eiffel Tower paint.
Installing the deck for added cafe seating.
Working on the plumbing and electricity.
Oven and dishwasher delivery.
Picking out tile for the bathrooms.
Thank you for your patience and support! Stay tuned for more updates!