DUCKFEST Deux- East Coast Dec 3-5 w/ Neal Foley at Claddaugh Farm
Duckfest New Year on Pod Chef Island 2010. What Ducky fun was had by all! To anchor down the end of 2010, Neal Foley and I team up again, this time in his new digs in Mid-Coast Maine for a pre-holiday, get your terrines ready Duckfest Deux at Claddagh Farms. Thanksgiving is over, Christmas has yet to begin, what better time to come learn about French Ducks from Confit to Rillettes. Just in time for the winter holidays, we’re going to start the season off with a three-day weekend... Read More
A Balanced Life… and the chicken yard gate.
Where do you get your inspiration? What to cook for dinner? How to make a garden? Why repaint that wall a deep smoky blue? What to write today on this blog? When I say I just open my eyes and look around my own backyard, I am referring to my extended backyard- France. Specifically Gascony. A mythic land where time seems to roll so slowly you think you missed a couple of centuries before lunch. Did I know there were strikes on today while I was driving over the rolling hills... Read More
A Butcher Shop in France: Look.Smell.Listen.
How do you know you’ve got a good butcher? Here in Gascony it’s easy. Look, smell, listen. (Sort of like the ‘eat pray love’ mantra but for your inner carnivore.) When I entered Chez David in beautiful downtown Nerac, I knew I was in the right place. Look: The white tiled walls were spotless. Smell: it smelled of good fresh meat, the saltiness of aging hams and the well-seasoned specials of the day advertised outside with the happy cow. Listen: the... Read More
Winter Workshop in Artisan Butchery & Charcuterie: Special 3-week course.
What can you learn about whole hog butchery and charcuterie in a 3 weeks? Enough to fill your plate everyday for 19 days and return home with a suitcase full of savoir faire. At Camont, it’s farm to table everyday. This is intensive study for serious students, professional cooks, and farmers who wish to refine their knowledge or begin to acquire the foundation of a traditional apprenticeship in French butchery & charcuterie. Based on the French methods of alternating... Read More
Harvest. Garlic 2010. A black & white poem.
HARVEST. Just as one head of garlic symbolizes a year’s work in the field, this one image stands in for a year’s harvest of good food and workshops in Gascony. Natural Light/Natural Food is what ace Photographer Tim Clinch and I use to teach the best of working with good food… in ambient light. Now these fleeting moments at Camont are also available as beautiful prints. More information about ordering your own French Garlic Harvest, see the Clinch-Hill site... Read More
