$16.00
When Dr. Robert Pamplin, one of Oregon’s most forward-thinking philanthropists and businessmen, purchased the historic...
$24.00
Hailing from the heart of France's Loire Valley, this "cuvée" is crafted from 100% Cabernet...
$16.00
Winemakers Franco De Biasio and Michele Faccin craft the Cleto Chiarli Brut de Noir Rosé...
$28.00
Crafted by winemaker Wells Guthrie, this wine is an embodiment of the earthy, sweet beet...
After an evening of Champagne and deliciousness (for all the deets on Day 1 or Day 2 please click the links) somehow we all managed to make it to our morning cooking class on time. Of course it helped that the kitchen was right outside our bedroom doors. And we could wear our comfy PJs and/or yoga clothes! Day 3 began with Chocolate Fondants. You know those decadent chocolatey little cakes with the melty chocolate centers that ooze out when you greedily dig into it with your fork? Yeah, that was how we started Day 3. Chef Dominie guided us through the proper steps of combining the melted dark chocolate, butter, eggs, sugar, flour and cocoa and the subsequent dividing...
On the second day of our cooking retreat at La Pitchoune, Julia Child’s former Summer home in the South of France (to begin with Day 1, please click here), it was becoming quite evident that one of our favorite things about the trip was…our classmates! We were lucky to be paired up with four fabulous girls from Nova Scotia who kept us laughing virtually non-stop since the day we arrived. While sometimes it’s nice to travel with friends, Steve and I have also had great experiences making new ones (like at this cooking class in Burgundy) and this trip was NO exception. And cooking is ALWAYS more fun when you’re laughing your arse off! But back to cooking!!! Day 2...
As I swirled the hot pan, the generous knob of butter sizzled and skated across its surface. Just before it browned, I ladled in two beaten eggs which sizzled and spat as they hit the butter. According to Julia, my timing was spot on. “You should hear the eggs sizzle as they hit the pan,” her distinctive, melodious voice instructed in the vintage French Chef video. Seconds later, after vigorously shaking the pan to fold the mixture over, the omelette was done. “Then flip the pan upside down and onto the plate.” As I turned my omelette out onto the green ceramic plate that looked suspiciously similar to those in her iconic TV series, a sense of wonderment washed over...
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