Artisan Butchery & Charcuterie Sessions: September 20- October 30 2010
A perfectly cured ventrèche, produced by one family farm with pigs that are raised for 12 months minimum on all home-grown grain. Cut, salted, & cured naturally without nitrates or nitrites and sold at a market just ten miles from where the pigs are grown. Ten pigs a week. Fifty-two weeks a year. 520 Large White/Yorkshire pigs a year. Oh, where? In Gascony, of course. Want to know how to make this perfect piece of cured pork belly? Buy a plane ticket for September 2010 and... Read More
AB&C: Artisan Butchery & Charcuterie- Seed to Sausage in Gascony
Bruno Chapolard Beginning this September 20 2010, the first six-week Artisan Butchery & Charcuterie: Seed to Sausage in Gascony, a program for students interested in learning the skills of traditional French butchery and charcuterie in France. Developed by Kate Hill of the Gascon Kitchen at Camont and Dominique Chapolard of G.A.E.C. Ferme Baradieu for restaurant chefs, specialty butchers, and novice charcutiers, this program follows a unique European model of alternating... Read More
Vin de Noix from the Living Larder: a Natural Light/Natural Food Story
It’s that green walnut time of year. Solstice. St. Jean’s. June 24. Think mid-summer madness minus the fairies and Shakespeare; add sugar, spices and moonshine to the unripened walnuts. ‘Unripened’ means that under the thick green outer husk, the nut meat and shell are still unformed, a juicy white tannic miracle growing on heavy laden branches. For me, noix verts herald the long days of looking at Camont’s fruit and nut trees, gardens and potagers... Read More
Solstice Souvenirs… Natural Light Natural Food Workshop
Camont’s table is full to overflowing with good food, friendship… and talent. This Summer Solstice brings us new visions of our Gascon Kitchen world through the eyes of Denise Woodward and Karen Gillingham- both here at Camont for our Natural Light Natural Food monthly workshop. Brava! Denise Woodward aka @chezus Karen Gillingham- Natural Light Natural Food Workshop Read More
Life and Death in Gascony- an artisan life
Life at Camont June days on the Gascon ranch are full of comings and goings. Workshops and students, workers and friends; the newly hatched and the unruly woolly critters. Best of all Camont loves it when the table is full of old friends… and new. This month Camont’s table has been full of good friends- fabulous food photographer Tim Clinch, witty & sweet David Lebowitz, the Bleu Queen of Lectoure Denise Lambert, the flowering pouce verte of Lisa Maiklem, Camont’s... Read More
