Fall in Paris Cooking class at the Freeman

by Donna Cain

Chef Carol
Chef Carol

We just had a spectacular cooking school at the Captain Freeman. This month’s topic was “Fall in Paris” and everyone raved about the delicious food and wine that we enjoyed afterwards as well as the information learned in the class.

We purchased the Captain Freeman 4 years ago and thought it perfect to ask Carol if she wanted to conduct the classes in the inn’s large commercial kitchen. Carol owned the inn several years ago and had many a class in the inn’s kitchen during her tenure at the inn. Carol’s philosophy is so refreshing in that she keeps the food and techniques simple using the freshest of ingredients. She has traveled extensively and is always adding useful information to all- I smiled when I asked her if it was time to bring out the antipasta? She said our class is French this time (not Italian) so the delicious cheese, bread and olives that we enjoyed with our wine tasting was our first course or premiere course…Ohhhhlala!

Our menu for the evening included:

Fall in Paris

A warm heart and a taste of romance

 

Cheese figs and baguette

French Onion Soup Gratinee

Butternut and French Sausage Bisque

Salad with fresh orange, mixed greens and Dijon vinaigrette

Rustic Peat Tart with Brie

Our wine tasting reached a new level this class as were lucky to have Heather as our wine expert. She carefully chose our wines to pair perfectly with the food we made in the class. The results were very pleasing and enjoyed by all. Heather’s choices for the evening included:

Sparkling

NV Baily La Pierre Cremant de Bourgogne

Pinot Noir, Chardonnay, Gamay, Aligote Bourgogne

Whites

2011 Trimbach Reserve Pinot Gris Alsace

2011 Pierre Matrot White Bourgogne Chardonnay Bourgogne (my favorite)

Reds

2011 Georges Deboeuf Jean-Ernest Descombes Morgon Gamay Beaujolais

2011 Chateau du Trignon Gigondas Grenache, Syrah, Mourvedre, Cinsault Rhone Valley

I’ve always believed that many times pictures speak a thousand words…..

Stations for the class
Stations for the class

Ingredients for our pear tart.

dough rising
dough rising

The baguettes were served with cheese and salted butter……I was in heaven!

Herbs from the garden
Herbs from the garden

We included fresh Italian parsley, Thyme and Rosemary from our garden that were used in the soup’s seasoning.

French Vermouth and Cognac for our soups
French Vermouth and Cognac for our soups

Cognac for the Squash Bisque and Vermouth for the Onion soup…ohhhhhlala!

Friends celebrating a special birthday.
Friends celebrating a special birthday.

What a perfect way to celebrate friendship!

Our wonderful helper Espi!
Our wonderful helper Espi!

Espi has been our chef at Brewster by the Sea and a wonderful assistant to Carol for our cooking schools.

Hot bread just out of the oven
Hot bread just out of the oven

And oh the bread!

Rustic pear tart
Rustic pear tart

Now I am the one who always looks at the dessert menu first…….this tart was over the top delicious! Served with raspberries & Brie

Map of our wine locations
Map of our wine locations

Heather and husband Brendon were filled with wonderful information about our wines.

wine tasting
wine tasting

Wine tasting including having 4 glasses in front of each guest so that they could sample the wine as Heather described the region and history of the wines.

Thanks Carol and Heather for a wonderful cooking class.

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