2020 Member Holiday Party

At Online Event via Zoom

À votre santé ! Members are invited to ring in the holiday season online with us this year. Dress festive but don't forget your aprons as we'll start by learning how to make an indulgent tarte au chocolat with Chef Diane Manteca. We'll then partake in some good conversation, share your photos of the holidays from around the francophone world, and toast to les fêtes!

Zoom information will be provided before the event starts via email. Please register to receive link. Want to attend but not a member yet? Sign up here!

Baking workshop in English, conversation in French.

Ingredients for the tarte au chocolat:

6.5 ounces or 1-1/2 cups bittersweet chocolate (70% dark chocolate), finely chopped
1 cup heavy cream
6 tablespoons unsalted butter, room temperature
1 egg
1/4 teaspoon kosher salt
pre-made pie crust*
Fleur de sel for garnish

*In the interest of time, please use a pre-made crust for the workshop or make one earlier in the day.

Kitchen tools needed for filling: Large bowl, small bowl, whisk, saucepan, measuring cups, measuring spoons, 10" tart pan, (a pie plate will also work)
Kitchen tools needed for crust: Mixing bowl, measuring cups, measuring spoons, plastic wrap, rolling pin, cookie sheet, tin foil, dried beans or pie weights

Any donation is greatly appreciated.

FREE

About Chef Diane Manteca

Diane has been a professional chef for thirty-three years, working in high end gourmet establishments, along with catering. She owned the Brickyard Café in Cambridge for 8 years, which was an eclectic and popular café style restaurant in the Fresh Pond area. Diane has co-authored a Zone cookbook on healthy eating and worked as a food consultant and developed recipes for a major specialty food company.

Chef Diane has also cooked for fund raising events, and cookbook signings for culinary celebrities.

Diane owned Sassy River Sauces, a specialty food company, selling at Farmer’s Markets and major food establishments. She is now a personal chef with clients in metro west and the Boston area.

Her teaching career spans 30 years, with Italian cooking as her specialty, along with Moroccan, African, Asian, Cuban French, and regional cooking from the United States. She travels to Italy often to learn regional Italian cooking and brings her knowledge back to teach her students.

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