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After an exhilarating day on the slopes, all sun-kissed and chilly, there's nothing better than warming up from the inside out with some hearty French fare.Join us Après Ski in the 'bluecashew lodge' where Tess Kelly will share some of her best 'black diamond' recipes.
On the menu: a rich French Onion Soup gratinéed and gooey with gruyère, Goat Cheese + Bacon Rösti with charcuterie and salad, and a luscious Chocolate Ganache Tarte for dessert.
Expect a bump or two of caviar along the way to keep things cozy...and we'll see you on the slopes!
ABOUT THE CHEF
Tess Kelly is a chef and founder of Séraphine Workshops. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.
After working for many years in the restaurant business in New York City, she opened Séraphine Bakery in 2014. Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began.
She currently teaches both private and public workshops in New York, and in France.
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Event Venue & Nearby Stays
37b North Front Street, Kingston, NY, United States, New York 12401
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