Artisan Food School- Gascony

tag:blogger.com,1999:blog-5916033288588226056.post-43003694852513841892008-03-30T16:39:00.004+02:002008-03-31T02:33:02.163+02:00Artisan Food School- Gascony<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_5RmE4UmkLcw/R--00KyvPcI/AAAAAAAABBY/qQ2f2hFZ57w/s1600-h/boudinTC.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_5RmE4UmkLcw/R--00KyvPcI/AAAAAAAABBY/qQ2f2hFZ57w/s400/boudinTC.gif" alt="" id="BLOGGER_PHOTO_ID_5183560504470093250" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_5RmE4UmkLcw/R--00qyvPdI/AAAAAAAABBg/UbBzlIjW-gs/s1600-h/my+cleaver+TC.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_5RmE4UmkLcw/R--00qyvPdI/AAAAAAAABBg/UbBzlIjW-gs/s400/my+cleaver+TC.jpg" alt="" id="BLOGGER_PHOTO_ID_5183560513060027858" border="0" /></a> <st1:place st="on"><st1:city st="on"></st1:city></st1:place> 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 <st1:placename style="font-weight: bold;" st="on">Artisan</st1:placename> <st1:placename style="font-weight: bold;" st="on">Food</st1:placename> <st1:placetype style="font-weight: bold;" st="on">School</st1:placetype> join Kate Hill at Camont' French Kitchen, a creative culinary center in <st1:place st="on">Southwest France</st1:place>. 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 <st1:place st="on"><st1:state st="on">Gascony</st1:state></st1:place> 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.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_5RmE4UmkLcw/R--006yvPeI/AAAAAAAABBo/dIhXxqPnXCo/s1600-h/jambon+TC.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_5RmE4UmkLcw/R--006yvPeI/AAAAAAAABBo/dIhXxqPnXCo/s400/jambon+TC.jpg" alt="" id="BLOGGER_PHOTO_ID_5183560517354995170" border="0" /></a> <o:p></o:p> <o:p> 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 <a href="http://www.artisanfoodschool.com/">www.artisanfoodschool.com </a> </o:p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_5RmE4UmkLcw/R--01KyvPfI/AAAAAAAABBw/hzzQllHVqXg/s1600-h/saucisse+de+TC.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_5RmE4UmkLcw/R--01KyvPfI/AAAAAAAABBw/hzzQllHVqXg/s400/saucisse+de+TC.jpg" alt="" id="BLOGGER_PHOTO_ID_5183560521649962482" border="0" /></a> AFS-Gascony 2008 Dates: <o:p></o:p><div style="text-align: center;"> </div>Week #1 September 28-Oct 5-Introduction to French Food Artists- $3500 <o:p></o:p><div style="text-align: center;"> </div>Week #2 October 5-12-Intensive one-on-one training- $2500**special price for first week attendees only <o:p></o:p><div style="text-align: center;"> </div>Classes limited to 6 participants .<o:p></o:p>Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com