Thursday, March 18, 2010

French Pigs In California?!

I've signed up!  Come join me!

Kate Hill, of Kitchen at Camont, is taking her French workshop, French Pig - the butcher and the cook, on the road to northern California and the Pacific Northwest this April.

An all-day workshop, replete with wine tasting and a succulent pork dinner, awaits you at Kelley & Young Wines in the Sonoma wine country of northern California.

If you have an interest in the art of French butchery and have always wanted to learn how to prepare your own meats for charcuterie, the French way, here's your chance.  Better sign up now as space is limited.

Hope to see you there!

Bon appétit!

Copyright © 2005-2010, Christine Cooks. All rights reserved


Sophie said...

That would be very interesting too!

You could learn a lot here!

The Chef In My Head said...

Errrrr, I'm so far away. This sounds like a fantastic class! I'm soooo jealous. I want to hear all the details! ~LeslieMichele

Christine said...

I think so too, Sophie.

I plan on taking photos (if allowed) and copious notes, LM. Could become a post.

Anne said...

Sounds like great fun, wish I could be there, but will be on holiday in Suffolk instead