HOLIDAY COOKING CLASSES
The holidays approach this year with the prospect of a new outlook that demands new thinking, so it might make sense to focus on the table at the center of our lives, where we gather to save the best part of the day for ourselves, to share, talk, and think about bounty and harvest.
To that end, I’m proposing 2 hands-on, and 2 demonstration classes to help you bring new ideas to the holiday tables, or to re-visit traditional ones inspired by new insights, abilities, skills, techniques, methods, and stories.
DEMONSTRATION CLASSES
are scheduled November 17 & 24
In each session Four recipes will be prepared
first course, gravy, vegetable dishes, and gratin,
a simple supper also offered
The cost per evening will be: $30.
6.30 @ Chef Studio // rsvp by email
HANDS-ON CLASSES
will be held November 18 & 25
Same format, four recipes will be prepared
first courses, gravy, vegetable dishes & a gratin,
a simple supper also offered.
The cost per evening will be $45
A NOTE FROM PROVENCE
I received this note from a friend in Provence to whom I’d been sending emails that were flying around the internet, to give her a little picture of how things were going during the campaign. She wrote me:
Red or blue, red and blue, these are the United States.
And seen from here, we love you. A big “hooray” from the south of France to absolutely all the Americans.
A country is a complete thing, and here we are crushed by taxes, old and new,that are used for sponging up past accountings, or for the slow and costly redoing of laws poorly thought in the first place and which have proven catastrophic with the passage of time by things never conceived of when theywere ratified.
In such a short lapse of human time, countries seem like such enormous machines ungovernable in the long term by forces like globalization which now gallop andtake us along as fast as they can.
So, let’s do everything.
I was happy to see the finesse and the supreme intelligence with which ‘Le Barrack’ presented himself in the name of all Americans.
The beautiful Americans who give a moral uplift to those who live in the big,the far, and the inaccessible world – i.e. the whole world.
It’s such a breath of hope and I only want to offer a big hug to all whoexperienced this unimagined moment from the inside.
Take full advantage of it. From here, I drink a good glass to the health of your and yours. Tenderly,
FRIDAY AND SUNDAY IN NOVEMBER
TWO TABLES AT THE STUDIO
The intimate dinners at the Chef Studio will continue through November. Friday nights are like a reward at the end of the work week; whereas Sunday supper frames a perfect, cozy week-end filled with comforting aromas before we re-begin.
The studio is small, with just two tables which accommodate 6 to 8 each. Sometimes when the light is right, and I’m facing the 17-foot high walls, I can fool myself into thinking I’m in an old chateau in France. It doesn’t last of course, because the powder blue stove on the other side of the room, framed by a wall of crisp white tile, illuminates a more alluring symbol of excellent food and company & the pleasures of the table.
To join us for 4 courses @ $38 - Reserve by email
Friday November 14th & Sunday November 16th MENU LYONNAIS
Oeuf en meurette, poached egg in red wine sauce
Breast of chicken in cream sauce garnished with sauteed spinach
Caramelized apples in brioche crust
Time: 6.30 PM – Cost: $38
November 21 GUEST CHEF CHRIS ISRAEL
will prepare a special Moroccan dinner
Sunday November 23rd MENU PROVENCAL
with Lamb and Panisses (chickpea fries)
November 28 & 30 Friday & Sunday
Beef in an elegant style of Bordeaux
Dinners and holiday classes will continue into December.
Remember, classes make good gifts because they keep giving back.
New schedule of day and evening classes resumes in January 2009.
