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Green Chard for Dessert?

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Green Chard: not just for dinner I recently set out to make a Tourte aux blettes,  a sweet tarte made with green chard, which is a specialty of the city of Nice on the French Riviera.  If you are saying “Green chard for dessert?  You gotta be kiddin’ me”, trust me, you are not alone;  […]

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Green Chard: not just for dinner I recently set out to make a Tourte aux blettes,  a sweet tarte made with green chard, which is a specialty of the city of Nice on the French Riviera.  If you are saying “Green chard for dessert?  You gotta be kiddin’ me”, trust me, you are not alone; 

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Cooking Classes

July 2013 Cooking Class: The Niçoise Table

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What:  “Cooking French At Home:  The Niçoise Kitchen” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Sunday July 7 from 1 to 4pm or Wednesday July 10 from 6:30 to 9:30pm Location:  the Kitchen at Mallet, 2700

July 2013 Cooking Class: The Niçoise Table Read More »

What:  “Cooking French At Home:  The Niçoise Kitchen” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Sunday July 7 from 1 to 4pm or Wednesday July 10 from 6:30 to 9:30pm Location:  the Kitchen at Mallet, 2700

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Stuff

Help me plan Cooking Classes in 2013

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Some of you may remember back in 2009 when I offered several cooking classes exploring the basic techniques of French country cooking.  I have always very much enjoyed giving classes; Unfortunately,  I haven’t really had the opportunity during the last few years.  It is a pleasure for me to pass on  techniques that I have

Help me plan Cooking Classes in 2013 Read More »

Some of you may remember back in 2009 when I offered several cooking classes exploring the basic techniques of French country cooking.  I have always very much enjoyed giving classes; Unfortunately,  I haven’t really had the opportunity during the last few years.  It is a pleasure for me to pass on  techniques that I have

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