Cook the Book with Bryn Mooth: Nicoise by Rosa Jackson

This menu is rustic, yet elegant featuring the vibrant flavors that capture the essence of this beloved coastal cuisine. A classic Provencal dish from the south of France—Vegetable Tian is an incredibly flavorful dish, stewed in natural juices, olive oil, herbs and spices. Dessert is elegant, sweet and timeless, created by the the late renowned French Chef Auguste Escoffier. This menu will be paired with wine.

Menu

Green Gnocchi with Spicy Tomato Sauce
Summer Couscous Salad
Summer Vegetable Tian
Peach Melba

$110

Upcoming Class Times

August

Tuesday, August 12 | 6 p.m. - 8 p.m. | $110

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About Bryn Mooth

Bryn Mooth is the editor for Edible Ohio Valley Magazine and the author of The Findlay Market Cookbook. She shares fresh and seasonal recipes on her website, writes4food.com. Bryn writes about food and wellness for local and national publications, and for food retailers and organizations. She's a passionate home cook, wine enthusiast, vegetable gardener and local food advocate.

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