French Cooking Classes with Special Guest, Louisa Hallewell!

Welcome, Louisa Hallewell!

 

Louisa Hallewell will be traveling to Kettle Range from her sustainable farm in the Gascony region of France to teach THREE hands-on courses.

Louisa and her family moved from England to France in the autumn of 2007 on a quest to live a more sustainable and rural lifestyle. After much searching, she found her dream home, a farm situated in the rolling countryside of the Gers, with panoramic views of the Pyrenees to the south.

Louisa is the owner and operator of Little Black Pig, a cooking school specializing in teaching traditional farmhouse cookery skills to all ages and abilities.

 

Reserve Your Spot Today for one or of all these great classes with Louisa!

Chicken Cusions, Baconberg & Bonbon Crepinetes

Friday, March 1

5:30 p.m. – 9: 30 p.m.

In this class, you will learn how to debone a chicken carcass and turn it into a ‘chicken cushion’ so that you can impress your dinner guests with stuffed chicken dinner! You will also be making Baconberg, an all-pork play on the famous Battenberg cake using bacon, pork tenderloin and minced pork—a pork lovers dream! Finally, you will learn to make Crepinettes, small, flattened sausages wrapped in caul fat rather than a casing.

 

 

Intro to Charcuterie

Saturday, March 2

9:00 a.m. – 4:00 p.m.

You will learn how to make 3 different and delicious pâtés – a smooth chicken pâté, a coarse traditional pork pâté and a duck rillette (French speciality). You will learn how to preserve your potted meats, so they become a stable product which can be stored in your cupboards for up to 3 years. Finally, you will also learn how to make a dry cured duck ham.

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