Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy scallop bisque with spinach, sautéed snapper Dugléré served with a luxurious white wine-tomato-cream-hollandaise sauce on top of celeriac purée, plus coffee soufflé topped with rum sabayon.

Feel transported to a Parisian pâtisserie, as this hands-on class discovers magnificent macarons. Join Barclay Nichols in the kitchen creating a myriad of macaron variations, including banana flavored shells with a strawberry Italian meringue buttercream, lemon shell with a raspberry buttercream, and Fiori di Sicilia with lemon curd filling. #weekday

Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys garden lettuces with red wine vinaigrette, finger-lickin’ pan-fried chicken with sautéed asparagus with classic French herb salsa, plus rhubarb and frangipane tart with vanilla cream.