Wednesdays at Welbeck – a wild taste of terroir
Searching through my photographs taken this week- pictures of standing stones, tea shops, abbeys and pies, I return again and again to this image of the week. Red Deer- 160 lbs., estate shot, delivered to our Butchery training room door by a crew of gamekeepers in green oil-cloth coats and caps. This is why I am at the School of Artisan Food. This is why the students are here, too. To learn the not-so-gentle arts of Butchery and the sweet salty... Read More
Getting ready for GRRL’s Meat Camp… a little R&D in Gascony. Who’s your Butcher?
The last Butcher Charcuterie shop in Mezin France is owned by… a GRRL! Brava Laure Ligneau for keeping the Family tradition alive. We look forward to meeting you at the First Ever Grrl’s Meat Camp September 18-24 right here at Camp Camont ! Read More
Six weeks of artisan Butchery & Charcuterie begins… meat the crew!
Meat Greg. Meat Matt. Today, they begin 6 weeks of boning, trimming, cutting, cooking, salting, curing, smoking, ageing, selling… Follow along as the learn the whole pig while working and living at Ferme Baradieu in the Cochon Cottage. As the first two students to stay in the cottage, they begin a new cycle of teaching and learning in the extended Kitchen at Camont. Bienvenue! Day one: boning XL hams from a sow for a special paté... Read More
5 NEW things to discover at Camont this summer!
Natural Light Natural Food photography workshops w/ Tim Clinch ONE: Natural Light and Natural Food- learn the inside story of working with our resident professional photographer Tim Clinch (http://timclinchphotography.net/) in a special Paris weekend workshop in early July as well as our 5-day workshops here at the Kitchen-at-Camont. Recently featured on The Foodie Bugle- http://thefoodiebugle.com/article/food-photography/natural-light-natural-food,... Read More
Cochon & Charcuterie: Workshops from Gascony
Cochon & Charcuterie- a workshop with Gascon farmer/butcher Dominique Chapolard and American cook/teacher Kate Hill of the Kitchen-at-Camont. In Gascony where Chapolard farms and Hill teaches at her 18th century Kitchen-at-Camont, good pork, duck, lamb and beef provide the backbone of classic charcuterie. Kate and Dominique are bringing their savoir-faire and love for this good Gascon food on tour to America with Cochon & Charcuterie:... Read More
