Still a few places left for January Classes
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)
When: Three different sessions of this class will be offered:
Saturday January 24, 2015, 12:noon to 3:30pm
Tuesday January 27, 2015, 6pm to 9:30pm
Saturday January 31, 2015, 4pm to 7:30pm
Location: the Kitchen at Mallet, 2700 4th Ave S. Suite C, Seattle WA (free parking available), in Seattle’s SODO neighborhood.
Price: $130 per student, which includes a hands-on learning, snacks while we work, garbure supper, 1 pint of garbure to take home, wine, and a recipe packet (does not include sales tax).
There are few dishes as central to the cooking of Southwestern France as garbure. Like its close cousin cassoulet, garbure is, at base, a peasant soup of white beans simmered with a ham end and seasonal vegetables, which in the Béarnaise winter, often means cabbage, onions, and root vegetables. But, depending on the means and ambition of the household, it can also include pork, rustic local sausages and confit of pork, duck and goose, including heart, gizzard and neck. And when prepared by an expert, it is a one of the grand classics of French country cooking.
In this class, we will undertake the preparation of a classic garbure as the point of departure for learning some very important kitchen skills, including the preparation of duck and pork confits and making fresh sausages. When the garbure is finished, we will all gather round for a hearty supper including the rustic wines of the region. Finally, at the end of class, take home a pint of garbure to enjoy with your family.
Says Chef Drohman: “I am very excited to have the opportunity to share with you my love of the home-style cooking and simple, simply delicious wines of France. The class will be a mix of demonstration, hands on learning and communal eating.”
If you are interested in receiving more details and sign-up information about this class, please email Jim at firstname.lastname@example.org