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MORE FRENCH DISHES FROM PROVENCE

Jun 20th 6:30 pm - 9:00 pm

ETHNIC COOKING SERIES

Our Ethnic Cooking Series has various facilitators touching on the cuisines of different countries. You get some history and background as well as the food items, spices, tastes and techniques that make the cuisine unique. It’s a“Culinary Tour” of the globe.

MORE FRENCH DISHES FROM PROVENCE

 

June 20 • Wednesday, 6:30-9pm

Facilitator: Kay Mackay

Cost: $18.00

Registration Deadline: June 13

Kay traveled to France to study cooking at the A La Bonne Cocotte Cooking School with Chef Lydie Marshall. Located in the Nyons region known as the “Olive Oil Capital of France”the school is in a chateau in the town of Condorcet. Students come and stay at the chateau and study French cooking, especially the regional cooking of Provence rich in wine, cheese, herbs, olives, chicken, seafood and vegetables. Kay presented a program here  a few years ago and tonight she has all new dishes from her stay in Provence. She will prepare for you to taste (recipes in the HANDOUTS): ROAST CHICKEN with PINENUT & ZUCHINNI STUFFING (probably the best stuffing you will ever eat because the chicken is cut and roasted flat so all the juices are absorbed by the stuffing); traditional CHEVRE (goat) CHEESE & GREENS SALAD; EGGPLANT “CAVIAR” (one of Provence’s favorite vegeta- bles) with OLIVES and crusty FRENCH BREAD (great as a Summer appetizer) and for dessert - what is French food without chocolate? – FLOURLESS CHOCOLATE CAKE (deliciously decadent but easy to make), We’ll add snacks to enjoy before and during the program, coffee, herbal teas, ice water, French wine and raffle prizes. Tonight it’s all the good tastes of Provence.

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