Cooking Courses - One-Day Workshops

THE COOKING OF PROVENCEtaught by Malcolm Jessop

Aug. 24th, Sun, 10 a.m. to 3 p.m.
  or
Aug. 31st, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

WAIT LIST

(August 31)
WAIT LIST

(August 24)
Provence is the region in France with the most growing climate to Northern California. It is for this reason we love the foods of this warm summer climate -- the tomatoes, the olives, the seafood, and herbs. Come, join Malcolm to learn more about this vibrant cuisine. Together, the members of the class will make such dishes as Provencale Courgette Fritters with Tomato Confit; Trouchia -- the Provencale version of Italy's frittata with Swiss chard; Provencale Goats Cheese and Herb Souffles; Polenta-Crusted Red Fish with Spicy Peppers and Tomato Oil; Lavender and Thyme Roasted Game Hens with Lillet Jus; and Gateau de Beaumes de Venise with Summer Fruit Compote. Of course, you will celebrate the food sipping a glass of rose wine from the region. Bon appetit!

THE COOKING OF TUSCANYtaught by Malcolm Jessop

Sep. 7th, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

WAIT LIST
Tuscany, the wonderful region of Italy that runs from the sea to the mountains, is where some fascinating foods originate! It is the region of extra virgin olive oil, fine Chianti's, and robust foods. Here, you can explore this culinary region with Malcolm -- some of the dishes you will make with your fellow students are: Schiacciata - classic Tuscan flatbread with lardo; Cacciucco - fisherman's soup from Livorno; Strisce alla Chiantigianna - pasta cooked in Chianti with pancetta; Arista e Patate Arrosto - roasted bone-in pork loin with sage and rosemary potatoes; Pici Con Ragu - the famous hand-rolled Tuscan pasta; Grilled Shrimp with White Beans and Mint Oil; and Tuscan Ricotta Skillet Cheesecake with Summer Berries. Sante!