Nese Pelt and I just finsihed a great week of a cooking and art workshop with a group of eight wonderful women and our one brave man. The week was as full as it could be with an art session everyday and a cooking class everyday. Our cooking classes included yummy “tastings” and many times culminated in our evening feast.
The field trips we took were awesome. On Wednesday we visited the Marzac Cheese Dairy- a local fromagerie making goat, cow and sheep’s milk cheeses. It was an indepth two hour tour learning so much and watching a hard cow’s milk cheese being made that day. And of course, a tasting at the end and a wonderful assortment of their cheeses for lunch that day.
That afternoon we had a a rendezvous at a wine cave for a wine tasting and indepth info on our regions small wineries. We sampled a wonderful sparkling white, a dry white and a delicious red. Our host Benoit led an informative discussion of how to look at, smell, taste and think about wine. The wine cave is in Revel: Burena-Boca L’entre Vins.
The next morning we went very early to Boulangerie-Patisserie Petit for a look at how this fabulous bakery makes the hundreds of breads, desserts, sandwiches, and specilaty breads every day. Run by husband and wife Gilles and Francoise, it was amazing to watch them dance thru the small kitchen creating all kinds of goodies. One thing was very very apparent-the life of a bakery is a hard life- starting at 3 AM each day, 6-7 days a week, and they never pause.
Friday, a few of us took off for Carcassonne– a medieval village about an hour away. it’s well worth reading about.
Let’s not forget the fun we had at the Saturday market, buying yummies for our picnic at Lac du Saint Ferreol and our Sunday treasure hunting trip to the flea market at Lempaut and the antiques fair in Revel. Last night was our Bon Voyage apero and dinner- so sad to see you all leave and hope you will be back. Many thanks to Carl, Neala, Susi, Margaret, Lois, Diane, Suzanne, Marion and Sandy- great week.
If anyone is interested- we have a couple spots left for the workshop in 2014.
Here’s to good food and wine- Bon Appetit!