Day 1

[momoreg]

Of course! A woodgrain toolbox filled with tools---What then? We have pics of his face in the cake! I think he liked it.

[cape chef]

Originally Posted by momoreg

Of course! A woodgrain toolbox filled with tools---What then? We have pics of his face in the cake! I think he liked it.

Momoreg,

Please post those pictures

Hey just finished my first full week of classes, 4 junior classes and one freshman class. It went really well, and I am quite pleased.

I'll post more details after I get a good nights sleep.

[Suzanne]

HEY, WAKE UP, CC!! It's almost a week!

[cape chef]

OK Suzanne, my apologize for being remiss with my updates. I am almost finished with my second week of classes in which 3 are junior and one is freshman. I have just finished teaching puff pastry technique, consommé, soufflés, confit, a la greque, puree and glazed vegetable applications. Finished puff pastry was made into vol Au vants, bouchee's, palmiers and cepe turnovers. Vol Au vants for veal blanquette and the bouchees for escargot. Consommé was served with truffled chicken quenelles, also bouillabaisse and soupe de pistu was accomplished. Last week introductory to baking I taught the biscuit method, ( Scones, biscuits and variations, tomorrows baking class I will teach the mixing method, (quick breads muffins and the like) Monday we start exploring the regions of France starting with Alsace and Lorraine and produce foods of the region like kugehoph, tart de onion, and chourcroute in many variations, then we go to Normandy and Brittany and learn about Fleur de sel, crepes in 12 variations,sole Normand, lamb that grazes in the salt meadows and so on. We will cover Lyon, Burgundy, Gascony, Provance, Paris, The Rhone,Perigord, Bordeaux and all it's cuisines.I have food and wine pairing classes that run in conjunction with my regional French classes so each region will be represented by it's appropriate wine to study the concepts of foods and like minded wines to support it's region. Only Brittaney and Normandy will be without wines as they really don't produce it, but calvados as an example will be covered. thats it in a nut shell for the past week and up to Wednesday of this week.

[Mezzaluna]

Whew! My cholesterol went up just reading that luscious post, CC.

Calvados!! What a kick. Cidre- hard cider- is another Normandy staple. Will you cover cheeses too, or is that a separate course?