OLD is NEW in 2008!!!
Discover the French secrets of chevre, charcuterie and eau-de-vie as Wil Edwards of the San Francisco Bay Area Artisan Food School join Kate Hill at Camont' French Kitchen, a creative culinary center in Southwest France. Edwards and Hill share the arts and science of cheese making, butchery and distilling in this unique one or two week hands-on program.
This is a unique opportunity to work alongside top artisan food producers in Gascony like Phillippe de Lamontjoie-- an award winning goat cheese maker, the Chapolard family of artisan charcutiers, and Patricia and Guillaume Lamarouche who raise and prepare perfect foie gras, duck rillettes and other conserves. WIne and aperitif makers, Isabelle and Catherine Orliac, open their chateau doors to discover their family secrets and Eric Kauffer of Domaine de Cazeaux unfolds the slowburning work behind armagnac's legends.
Sign up for the one week overview followed by an optional second week intensive qapprenticeship which is supported with a written curriculum of technique and recipes. English translation is available as needed. For more information contact: Kate(at)thefrenchkitchen(dot)com and click on Wil Edward's www.artisanfoodschool.com
AFS-Gascony 2008 Dates:
Week #1 September 28-Oct 5-
Introduction to French Food Artists- $3500
Week #2 October 5-12-
Intensive one-on-one training- $2500*
*special price for first week attendees only
Classes limited to 6 participants .
