Chef Studio Class Act dinners
Class Act, dinner at the Chef Studio this Saturday the 10th at 6.30.
4 courses $45, service not included, & wine @ 7/glass
This menu is from the Savoie. I still have my old notebooks from when I studied with Madeleine Kamman in Annecy a city high in the French Alps. I recently revisited a recipe for a pear tart in an old cloth book that allows me to recall the warmth and generosity of the person who offered the notebook to me.
Madeleine Kamman explained how to prepare the pears that showed up in the market at Annecy. She had me poach them in red wine before encasing them in pastry to produce a tart like nothing we’d ever imagined. The red wine penetrates the pears lending them the visual quality of a ruby. The pears are perfumed with the slightest hint of spice. The simple crust guarantees the taste of excellent butter. Because its top was brushed with water and dusted with a scattering of sugar before it went into the oven, it finished with an additional fine crust like frost. Its re-discovery is loaded with memory and supports my illusion that the pears can be transformed into jewels.
Classes resume at the Chef Studio in January. Offerings include the Apprenticeship Course, full-time day session that meets Monday through Friday for 8 weeks. An Evening 8-week version is also offered that meets two nights a week, plus one Saturday a month. They are for the serious cook, with professional or amateur interests in a deeper and broader understanding of good cooking.
We also have a number of 4-part series that meet once a week for 4 weeks on varying subjects: Indian home cooking, three Basics series, one on Baking, another on Cooking, and a new series offered by Camas Davis on Simple Butchery. Any of these would make a holiday gift that is guaranteed to bring pleasurable returns.
More info: troufood@me.com
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