by Donna Cain
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:
NV Baily La Pierre Cremant de Bourgogne
Pinot Noir, Chardonnay, Gamay, Aligote Bourgogne
2011 Trimbach Reserve Pinot Gris Alsace
2011 Pierre Matrot White Bourgogne Chardonnay Bourgogne (my favorite)
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…..
Ingredients for our pear tart.
The baguettes were served with cheese and salted butter……I was in heaven!
We included fresh Italian parsley, Thyme and Rosemary from our garden that were used in the soup’s seasoning.
Cognac for the Squash Bisque and Vermouth for the Onion soup…ohhhhhlala!
What a perfect way to celebrate friendship!
Espi has been our chef at Brewster by the Sea and a wonderful assistant to Carol for our cooking schools.
And oh the bread!
Now I am the one who always looks at the dessert menu first…….this tart was over the top delicious! Served with raspberries & Brie
Heather and husband Brendon were filled with wonderful information about our wines.
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.