THE COOKING OF PROVENCEtaught by Malcolm Jessop
Aug. 24th, Sun, 10 a.m. to 3 p.m.
Aug. 31st, Sun, 10 a.m. to 3 p.m.
Provence is the region in France with the most growing climate to Northern California. It is for this reason we love the foods of this warm summer climate -- the tomatoes, the olives, the seafood, and herbs. Come, join Malcolm to learn more about this vibrant cuisine. Together, the members of the class will make such dishes as Provencale Courgette Fritters with Tomato Confit; Trouchia -- the Provencale version of Italy's frittata with Swiss chard; Provencale Goats Cheese and Herb Souffles; Polenta-Crusted Red Fish with Spicy Peppers and Tomato Oil; Lavender and Thyme Roasted Game Hens with Lillet Jus; and Gateau de Beaumes de Venise with Summer Fruit Compote. Of course, you will celebrate the food sipping a glass of rose wine from the region. Bon appetit!