Simple beauty
It was the easiest thing
To take a piece of crusty bread
Smear it generously with butter
& set it in a baking dish.
We flavored a glass of cider with brandy,
Poured it over the bread
Topped it with half a pear
That we peeled and cored.
We sprinkled sugar over the fruit
So as it baked, the bread drank the cider,
The butter enriched the flavors,
And along with the sugar
Gave a nice crustiness.
It looked like a tart
It tasted like bread pudding.
It had a tough time lasting;
One of the students’ brother
Ate all that she brought home.
8-week culinary apprenticeship (day or evening) or
Three new 4-part cooking series – One Italian, one Indian, one Pastry
Robert Reynolds offers an 8-week course of study to candidates interested in becoming good cooks. He often thinks he designed the course is for those who didn’t grow up French. A solid foundation of skills are put in place under his supervision, while also focusing on the physics and chemistry of cooking, the methods and techniques that allow a cook to develop a signature, and with an eye to the history and culture of France’s foods across a period of about 150 years. He passes along the gift of French food that he inherited from two great chefs that he worked with: Josephine Araldo in San Francisco, and Madeleine Kamman in Annecy, France. ($9000 for 8 weeks)
4-part Italian cooking, Friday October 7, 14, 21, 28
Marietta Sisca Fairchild, Prima Chef, teaches a spirited class for those who have a day job already, but want to get dinner on the table, and may have ambitions of creating a business. ($600 for the series)
4-part Indian cooking, Wednesday October 5, 12, 29, 26
When Kaaren Bedi reflects on her experiences in India, she realized that all of the cooking of the Subcontinent is done on 2-burner cook tops. She will share what she knows about preparing foods with no fancy equipment, & mostly done by hand. Along the way, you will get an understanding of seasoning, how they happen, and how they bring the dish together in the most beautiful way. (600 the series)
4-Part Pastry course, Sunday October 9, 16, 23, 30
Kristen D. Murray is the pastry chef at Paley’s Place Restaurant. She knows how to make first class desserts and will share her knowledge with you. When she sits in her back yard these lovely late summer days watching an abundance of plums ripen, she remembers how they turn those fruit into flaky turnovers in the Southwest of France. She dreams in butter, sugar, flour and chocolate, and will show you how to as well. In addition she fixes the best lunch. ($800 for the series)
Gastromomic tour in France – November 9 to 15
Courtney Sproule, who also reaches at the Chef Studio, is putting together a marketing/cooking tour in France this Fall. The session will begin in Bordeaux, then move around the region shopping in local markets,visiting local wine and Armagnac producers.
Participants will cook lunch and dinner daily under her direction and supervision. The trip includes local travel, housing, two meals daily, and instruction. It does not include the cost of travel to Bordeaux. The cost for 5 days and 6 night is $3200.
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