dig in
| Gascony: Dig In for Spring & Summer
Five-day programs of seasonal cooking |
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Cassoulet Confit & Coq-au-vin |
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SUMMER SCHOOL BASIX |
THE FAT FRENCH DUCK |
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| CASSOULET CONFIT & COQ AU VIN | SWEET GASCONY DESSERTS | MASTERING THE ART OF GASCON COOKING | SUMMER SCHOOL BASIX | THE FAT FRENCH DUCK | ||||||
NEW! Looking for a little basic learning at a basic price? Then check out our NEW Summer School BASIXSee our 2011 Calendar for more dates.
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Comments
4 Responses to “dig in”Trackbacks
Check out what others are saying...[...] but my real dream is to spend up to a week (or three) with her learning true Gascon cookery. In a 5-day program alone, I’d learn about the art of butchery and charcuterie, preparing cassoulet and coq au vin [...]
[...] but my real dream is to spend up to a week (or three) with her learning true Gascon cookery. In a 5-day program alone, I’d learn about the art of butchery and charcuterie, preparing cassoulet and coq au vin [...]
[...] but my real dream is to spend up to a week (or three) with her learning true Gascon cookery. In a 5-day program alone, I’d learn about the art of butchery and charcuterie, preparing cassoulet and coq au vin [...]
[...] This post was mentioned on Twitter by modernfarmette, Kate Hill. Kate Hill said: next week Truffles, then the fatted duck. Still room for both courses here at Camont. join us for a day or a week! http://bit.ly/hleD9g [...]