http://kitchen-at-camont.com Teaching about good food in Southwest France Sun, 05 Feb 2012 18:24:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://kitchen-at-camont.com/programs/cookery/dig-in/comment-page-1/#comment-1771 Tweets that mention dig in | Camont: Kate Hill's Gascon Kitchen -- Topsy.com Thu, 17 Feb 2011 10:26:46 +0000 http://kitchen-at-camont.com/#comment-1771 [...] 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 [...] [...] 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 [...]

]]> http://kitchen-at-camont.com/programs/cookery/dig-in/comment-page-1/#comment-1526 An Original Farm-to-Table Spot: Cooking Classes on a French Farm | Parisien Salon Mon, 18 Oct 2010 07:01:30 +0000 http://kitchen-at-camont.com/#comment-1526 [...] 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 [...]

]]> http://kitchen-at-camont.com/programs/cookery/dig-in/comment-page-1/#comment-1506 An Original Farm-to-Table Spot: Cooking Classes on a French Farm Wed, 06 Oct 2010 07:27:23 +0000 http://kitchen-at-camont.com/#comment-1506 [...] 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 [...]

]]> http://kitchen-at-camont.com/programs/cookery/dig-in/comment-page-1/#comment-1497 HiP Paris Blog » Blog Archive » Gettaway from Paris: “Kitchen at Camont” in Gascony Mon, 04 Oct 2010 15:08:28 +0000 http://kitchen-at-camont.com/#comment-1497 [...] 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 [...]

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