Soufflés have a reputation for being temperamental, the hothouse flowers of fancy French cuisine. In truth, they are simpler to make than you might think and can even be prepared ahead and baked off when you are ready to eat.

Chef Frances will dispel all the myths as she leads you in making successful savory soufflés. She will also share a clever way to repurpose soufflé leftovers and show you how to make an emulsified vinaigrette for your salad.

Choose which soufflé recipe you want to make for dinner (Frances will demonstrate all 3) along with the salad. In 90 minutes, you'll have newfound soufflé confidence, reliable recipes you can customize to suit your mood and tastes, and an exceptional supper.

Online Class with The Civic Kitchen $70

Menu 

Classic Gruyère Soufflé 

Corn and Bacon Soufflé 

Twice Baked Soufflé 

Little Gem Salad  
with Mustard Vinaigrette