They love their holidays, but when you have things to get done, it tends to make you a little crazy!
So now we can get on with life!
I have BIG NEWS-
Starting in March, I will have my own teaching space again, in the town of Colle Val D'Elsa.
I am just updating my site with details, but will return to doing more day classes like I did in Florence for 20 years and custom programs 1,3 or 5 day programs based in Colle Val D'Elsa.
You can visit my site for more information.
Besides the all-inclusive weeks, it is possible to just book the classes.
I will be in the San Francisco Bay Area in February, visiting my family and doing a few events and classes.I will update here when the dates are set, right now am doing a book presentation at the Italian American Museum Feb 20 at 2:30pm. You can reserve by going to their site.
I decided to join in on a fun new online project- CharcutePalooza, which is a once a month recipe to recreate at home using Michael Ruhlman's fabulous Charcuterie book.
The YEAR OF MEAT- love it.
Since my friend Kate and I did our presentation on pork at the IACP conference in Seattle with Fergus Henderson, I have been making a lot of preserved meats, just to try. Living in Italy there really is no reason for me to make pancetta or salumi as I can get incredible products everywhere. We were cooking from Fergus' book, Nose to Tail and started a blog on our own Whole Hog experiences in Italy and France.
But this project with be a blast. The first "homework" we have is to make a Duck Prosciutto, which technically is not correct as it is not curing the thigh, but we are salt-curing duck breasts.
Stop by and read up about the event on Mrs. Wheelbarrow.com and jump in when something catches your fancy.
I bought a whole duck and will also salt the thighs and make confit and then perhaps a cassoulet!
This year has started off with a fabulous kick of energy!!!
Tomorrow I will piece the duck, salt the breasts and thighs and then post my results.
Buon 2011
0 comments:
Post a Comment