Limited to 10 participants, the French Immersion Holiday Boot Camp with Cordon Bleu-trained Chef Owner Kathryn Joel is a festive two-day dive into classic French cooking for home cooks who want to master traditional techniques. Over the weekend, you’ll make chicken and veal stocks and a classic demi-glace, then prepare a Potage Parmentier (leek and potato soup) and Duck à l’Orange with a Parsnip Purée, while also starting slow-cooked preparations for a Terrine Grand-Mère, a French country-style pâté of spiced pork with a center of seared pork tenderloin, and Beef Short Ribs Braised in Red Wine. Finish Day One with a classic Crème Brûlée. On Day Two, enjoy the Terrine as a starter for lunch, then spend the afternoon finishing the day’s supper, starting with a Salmon Tartare appetizer, followed by the slow-cooked Beef Short Ribs with Gratin Dauphinois, and finishing with a light and airy Orange Soufflé with Crème Anglaise. We’ll finish with homemade chocolate truffles as petit fours. Throughout the weekend, you’ll taste as you cook and finish each day with a shared meal, all in an intimate setting that gives you personal guidance and a truly immersive experience.
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