Hi, Everyone,
The word is spreading! Check out the blog posting from Northwest Palate’s editor, Angie Jabine. Go to nwpalate.com and then click on the Accidental Palate link on the left side of the page. Then, under Previous Posts on the left side of the page, click on The Chef in His Studio. Angie wrote this entry after attending a lunch at the studio along with co-publishers Cameron Nagel and Cole Danehower.
Robert and I held our first evening class last night. This class series is Robert’s and my joint project, an effort to expand the cooking school’s attendance among mostly non-professional cooks whose schedules don’t allow them to attend daily classes. We had ten students–for those of you who have been there, you’ll know that means the place was pretty well packed. The series is called Course by Course, is eight weeks long, and our first course was, of course, Amusements, or appetizers.
We paired the students off into groups of two and taught them to make Salmon Rillettes; Blanc de Poireaux (creamed leeks and bacon on crostini); Chicken Liver Mousse with apples and Calvados; Cervelle des Canuts (an herbed cheese spread); and a Pissaladière (a Provençal tart) with onions, olives and anchovies. It all turned out very well and, after a small amount of chaos at the beginning (Where’s the pancetta? How about measuring cups? Is this pan large enough? What if we don’t have any chervil?, etc.), settled into a very nice rhythm. The students, who range in experience level from beginners to experienced home cooks, had a great time and learned quite a bit. Key learnings included proper knife technique, dicing onions, sautéing, flambéing (always a hit!), making bread dough, and, of course, respect for ingredients.
Next week we’re on to stocks and soups.
Bon appétit!
– Caroline Rennard
