A Cook s Workshop - five day program sample itinerary

Transcription

1 A Cook s Workshop - five day program sample itinerary 2015 schedule dates: May 26-30, 2015 (Spring) SOLD OUT June 16-20, July 21-25, 2015 (Summer) September 15-19, October 13-17, 2015 (Autumn) Program overview: The Cook s Atelier is excited to offer this very special program. It is available only 3 times a year. A Cook's Workshop offers the perfect culinary program in the heart of Burgundy and gives guests a chance to learn about the culinary traditions, culture and lifestyle of the region from a cook s view based on the season. For the more serious cook, this workshop program gives guests the opportunity to learn the specific skills of a French cook and is available as a five-day program. This program is designed to give you an insider s peek into the wine and food culture of Burgundy. During your five-day program you will learn the cook s basics such as pâte sucrée, tarts, stocks and sauces, Burgundian classics such as escargot, oeufs en meurette, boeuf bourguignon or coq au vin, as well as essentials from the French larder such as basic charcuterie or French confiture. We will also visit some of our favorite local artisan food producers, such as our favorite butcher and cheese shop, as well as our local markets on Wednesday and Saturday. This program is designed for small groups and includes five days of hands-on cooking classes and lunch with Burgundy wines specifically chosen to compliment the menu from our Wine Shop for each day of the program. Please note, this program requires a minimum of six people. In addition to our scheduled 2014 dates listed above, this program is also available year-round by reservation with a minimum of four people. Airfare, lodging and dinners are not included. Please note, the menus below are based on the season and on what looks good at the market. We have provided various samples below but they may change on the whims of the cooks.

2 Sample five day program (Tuesday through Saturday) Day One - The Cook s Basics Day Two - The French Larder Day Three - Burgundian Classics Day Four - Our Producers (a field trip) Day Five - Market Day Day One (Tuesday) The Cook s Basics 10:00 am Meet at the atelier Meet and greet and talk about the week s itinerary 11:00 am A Cook s Workshop - The Cook s Basics Homemade stock French pastry Savoury French sauce or jus The essentials: quality ingredients, i.e., butter, olive oil, sea salt fresh pea soup Classic roasted chicken with spring vegetables from the market Simple butter cake with gariguette strawberries yellow tomato gazpacho Classic roasted chicken with summer vegetables from the market Simple butter cake with plums

3 4:00 pm Close of workshop roasted potimarron soup with sauteed wild mushrooms and Burgundian truffles Classic roasted chicken with autumn vegetables from the market dauphinios potatoes simple butter cake with sauteed pears Day Two (Wednesday) The French Larder 10:00 am Meet at the atelier Visit the Wednesday market 11:00 am A Cook s Workshop - The French Larder The art of preserving and homemade confiture Batterie de cuisine: The Cook s Atelier s favorite cook s tools and provisions Spring salad with asparagus, San Daniele, poached farm egg, fava beans and fresh herbs Monsieur Vossot s herb-roasted rack of lamb with baby spring vegetables from the market rustic apricot tart with soft cream heirloom tomato salad with Roquefort and garden basil Monsieur Vossot s filet de Boeuf with summer vegetables from the market nectarine and blueberry tart

4 chicory salad with Roquefort, pears and toasted walnuts Monsieur Vossot s pintade with autumn vegetables from the market almond pear tart Day Three - (Thursday) Burgundian Classics 10:00 am Meet at Hess cheese shop Visit Hess cheese shop and Monsieur Vossot 11:00 am A Cook s Workshop - Burgundian Classics Planning a menu The cheese course escargot Coq au Vin A selection of Burgundian artisan cheese Strawberry tart escargot Monsieur Laprée s filet de canard with summer vegetables from the market A selection of Burgundian artisan cheese Raspberry tart

5 oeufs en meurette Boeuf Bourguignon A selection of Burgundian artisan cheese Apple tart Day Four - (Friday) Our Producers 10:00 am Meet at the atelier Visit one of our favorite artisan food producers 11:30 am A Cook s Workshop - Our Producers Know your producer The art of selecting your ingredients fava bean salad with fennel, garden radishes and mint Pan roasted quail with spring vegetables from the market madeleines Charentais melon salad with San Daniele and garden basil Pan roasted pintade with summer vegetables from the market mixed berry galette with soft cream

6 chicory salad with Roquefort, pears and toasted walnuts Monsieur Vossot s côte de veau with autumn market vegetables and chanterelles Lemon tart Day Five (Saturday) Market Day 10:00 am Meet in front of Hess cheese shop Market tour/meet some of our favorite producers 11:30 am A Cook s Workshop - Market Day Learn to shop like the French do endive salad with lemon, fava beans, black olives and garden herbs Monsieur Laprée s filet de canard with vegetables from the market apricots and beaumes de venise Summer fruit salad with arugula and almonds Pan roasted veal chops with summer squash gratin Summer stone fruit tart

7 French onion soup Pan roasted chevreuil with autumn vegetables from the market Chocolate soufflé