Transport yourself to the sun-kissed fields of Southern France with an evening of simple but showstopping French dishes that celebrate summer’s bounty of produce. We’ll start class by making an herby, zesty, olive tapenade to snack on with local goat cheese and baguette while we slice and dice a bounty of vegetables for our centerpiece, baked ratatouille, a gorgeous dish of colorful summer vegetables, spiraled together with aromatic herbs. For dessert, we’ll make a clafoutis, a baked french custard studded with sweet cherries just bursting with flavor.