Demonstration and Dinner: French and Moroccan Cuisine
February 8, 2012
February 8, 2012
February 8, 2012 7pm
Lamb Tajine, Chicken Tajine
Fish Tajine, Harissa
Menu
Winter Ratatouille
Lamb Tajine
Chicken Tajine
Fish Tajine
Orange Almond Cake
(payment settled in advance)
Reservations to be made with Chef Michèle at 610.212.6096 or michele@springmill.com
(email preferred)
(payment settled in advance)
Reservations to be made with Chef Michèle at 610.212.6096 or michele@springmill.com
(email preferred)
$50 plus tax and gratuities, BYOB
An Evening in Touraine
February 2, 2012
February 2, 2012
February 2, 2012 7pm
Cook, 253 South Twentieth Street
Philadelphia, PA 19103
French Country Fare
An Evening in Touraine with chef Michèle and Kyle Sebring of The Foodery
For reservations: (215) 735-COOK
Demonstration and dinner: Lapin
January 11, 2012
January 11, 2012
January 11, 2012 7pm
Menu
Salade Verte
Lapin à la Moutarde
Lapin aux Pruneaux (Red Wine and Prunes)
Petit Fromage de Chèvre
Crème Brûlée
(payment settled in advance)
Reservations to be made with Chef Michèle at 610.212.6096 or michele@springmill.com
(email preferred)
$55 plus tax and gratuities - BYOB
New Years Dinner
December 31, 2011
December 31, 2011
December 31, 2011
Jerusalem Artichoke Soup with Black Truffles
Choice of
Oysters on the half shell with a Champagne and Cucumber Mignonette
Or
Saucisson en Croute
Choice of
Filet Rossini
Filet Mignon with Truffled Chicken Liver Pate, Chestnut Potato Puree and Seasonal Vegetable
Or
Duck Breast with a Port Reduction served over White Beans with Red Chard
Or
Black Bass with a Miso Ginger Broth, served with Japanese Rice and Sweet Potatoes
Cheese and Fruit
Choice of Desserts
Coffee or Tea
$85 per Person Plus 6% tax, and 20% Gratuity
Food Demonstration Continues... Goose
December 1, 2011
December 1, 2011
December 1, 2011 7pm
Goose demonstration by Chef Michèle with David Ohlerking, the Toulouse-Lautrec of Conshohocken, painting the process and any clientele, according to their wishes!
An exquisite dinner will follow.
(payment settled in advance)
Reservations to be made with Chef Michèle at 610.212.6096 or michele@springmill.com
(email preferred)
An exquisite dinner will follow.
(payment settled in advance)
Reservations to be made with Chef Michèle at 610.212.6096 or michele@springmill.com
(email preferred)
$45 per person, plus tax and gratuities