C'est La Vie! In Honour of Mother's Day, here is your chance to learn the art of French cooking with A Chef's Ego. In this cooking class, Chef Shane will teach participants how to cook a lovely three course meal.

Baked Brie with honey, apple and baguette

Chicken thighs or leg quarters or drumsticks x 4-6 large bone in/skin on thighs or drumsticks

Pearl onions or Vidalia onions x 1/2-1 lb

Cremini mushroom or  brown mushrooms, forest mushrooms, even dried porcini x 1/2 lb - 1 lb

Fresh thyme (can substitute dried herb de Provence, dried thyme) x 10 sprigs or 1 bunch

Dry Red wine burgundy, Pinot noir, Shiraz, merlot x 1/2 - 1 cup

1 large ramekin or oven safe bowl, shallow oven safe dish, French onion soup bowl

1 Dutch oven with cover or oven safe heavy bottom cooking pot with cover, large cast iron skillet with cover.

French Cooking with a Chef's Ego!