Today Karen and I took a cooking class at Draeger's cooking school. This was a multi hour affair where a couple of chefs from prominent restaurants in San Francisco demonstrated over a dozen of French recipes that each contained the theme ingredient: eggs. We were then able to sample everything. And not just a little bite, each dish was plated up on a small plate with side dishes and sauces, almost tapas style, over the entire evening. We even had food to take home, as they made multiple desserts. The course included classic sauces and omelettes, souffles and soup, to mango creme broule. Each recipe was simple yet elegant enough that I'm going to make them at home. We received packets with all the recipes and instructions where I also was sure to take careful notes on other helpful hints. I didn't have enough time to explore the kitchen supply store associated with the school and restaurant. Next visit will definitely include taking another class and plenty of store browsing :)