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
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
Kitchen Inspiration- look around you.
Morning. It’s Saturday. Here in Gascony that means Market morning. From Camont, there are lots of choices of where to go for the Saturday morning producer’s markets: Agen at the Graviere neighborhood Agen at the Place de Laitiers for the organic market Le Passage for best honey, cheese and fresh fish Nerac for the best selections of friends… Sometimes I choose my market by who I will see, sometimes by what I will find or hope... Read More
M’aidez! c’est May Day! Sirop des Roses…
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Cook, Shoot & Eat Gascony…in London & Paris!
Si tu ne viens pas à La Gascogne, La Gascogne ira à toi! / “If you don’t come to Gascony, Gascony will come to you!” Paraphrased from one of my all time favorite swashbuckling movies- Le Bossu, it does indeed serve as our cry to arms to bring a bit of Gascon country magic to two city venues- Paris and London for a weekend edition of our favorite Natural Light Natural Food photography workshop. Cook, Shoot & Eat Gascony! Cook:... Read More
