One of the best parts of our job is going in-depth…combining our chefs’ expertise in food and wine to create the ultimate hands-on culinary experience. On that note, we’re thrilled to announce a new class that will bring more depth to your cooking than ever: Gastro Tour – Alsace!
Dive into one region’s food and wine with Gastro Tour, an evening that combines an in-depth lecture on food and wine pairings with a hands-on cooking class. The result? An unforgettable three-course meal with at least two regional wines to match…and an unparalleled understanding of a whole new culinary region. The Alsace class will help you approach German culinary traditions with a French accent…it’s a tour of vibrant Alsace, where the food is earthy, authentic, and accessible!
Prepare and enjoy…
- Tart Flambe served with Greens (Flammukuchen with Bacon, Onion, Fromage Blanc, Deglazed with Kirsch).
- Poulet Roti au Riesling avec Pommes a L’Asacienne (Pan Roasted Chicken in Rielsing Cream Sauce, Turned Potatoes with Poppyseeds, Mustard and Parsley, Served with Wilted Red Cabbage).
- Alsace Cheese Plate
- …and perfectly paired wines with food and wine pairing instruction!
Join us for Gastro Tour – Alsace on Saturday, March 19 from 6-9:30 p.m.! Click here to register.
It’s Friday, which means another weekend of cooking, eating, and enjoying the last dregs of nice weather! But before we go, we thought we’d tell you about a few classes that are pushing our buttons:
A Fish Tale: With a new menu, a focused skill set to share, and a supply of the freshest, most delicious fish, this is a can’t miss for date night or solo learning. Wednesday, October 20. Click here for information and registration.
Knife Skills: Get sharp with a course devoted to honing your knife techniques. You’ll never wonder how to cut again. Tuesday, October 26. Click here for information and registration.
Classic Techniques – French: What could be more classic than good, old-fashioned French cuisine? Devote two evenings to the food of France as you learn to cook bouillaibaisse, coq au vin, and other French comfort-food classics. Thursday, October 28 and Thursday, November 4. Click here for information and registration.
Que Syrah Shiraz?!: We’ve said it before, and we’ll say it again. This specialty wine class is not to be missed! Join us for an interactive look at these popular varieties. Here’s a taste of what you’ll be tasting — 2005 Guigal Crozes-Hermitage, Rhone Valley, France; 2007 JL Chave Saint-Joseph, Rhone Valley, France; 2007 Wishing Tree Shiraz, Australia; 2004 Rosemount Balmoral Syrah, McClaren Vale, Australia Click here for information and registration.
In our many travels around the Web, we came across this great, albeit a bit older, EcoSalon article on reasons and ways to avoid eating at the Golden Arches. It reminded us of why we’re so excited about French Cuisine over the “French fries” of [insert fast food joint here]…because French cuisine combines technique, diversity, fresh ingredients, and a love of food in a way that no fast-food “experience” ever could. Case in point: our French Classics class, which debuts June 23, where you can learn to make real frites and mussels, squash blossoms with chevre, steak au poivre vert, and chocolate souffle with fruit coulis.
Why go for fake food when you can make your own delicious food in the grand tradition of generations of French chefs? It’s easier than you think…and each class at Cook Street comes with deliciously paired wines and plenty of warm ambience. So get in the kitchen this summer! Join us for French Classics June 23, or click here for a complete class calendar.
Our professional students are still recovering from their amazing (and stressful – thanks, volcano!) trip to Italy and Paris with their European Tour, and it didn’t disappoint. Pictures from our adventures are forthcoming (okay, there’s one below to whet your appetite), but we’ve got a sample for you that gets to heart of why Paris is such an amazing culinary city…its varied, fresh, and delectable food.
Our tour guides from Lenôtre in Paris were able to direct us to a few of their favorite shops…and we’re passing on a few of their favorite recommendations:
Pâtisseries (pastry shops):
- Dalloyau, 5 Boulevard Beaumarchais, 75003, Paris (Metro: Bastille)
- Des Gâteaux Et Du Pain (a rare female-owned pâtisserie), 36 Boulevard Pasteur, 75015 Paris (Metro: Pasteur)
- Millet, 10 rue Saint Dominique, 75007, Paris (Metro: La Tour-Maubourg)
Chocolatiers (chocolate shops):
- La Maison Du Chocolat, 225 Faubourg Saint Honoré, 75008, Paris (Metro: Ternes)
- Jacques Genin, 133 rue de Turenne, 75003, Paris (Metro: Filles du Calvaire, L.8)
- Izrael (spices and other authentic fine products worldwide; one of the main suppliers for chefs and individuals), 30 Rue François Miron, 75004, Paris (Metro: St. Paul)
- Marie-Anne Cantin, Meilleur Ouvrier de France, Rue du Champ de Mars, 75007, Paris (Metro: Ecole Militaire)
- G. Detou (pastry supplies), 58 rue Tiquetonne, 75002, Paris (Metro: Les Halles)
Think French cuisine and you think complex sauces, rich dishes, and a refined cooking style fit for an extravagant court. But French cuisine isn’t all compliqué – regional France has a long tradition of simple, hearty regional dishes. Here are a few regions whose simple flavors give an unexpected spin on French cuisine:
- Provence: Sporting a more Mediterranean feel, Provence is known for its lavender fields, olive oils, and wide varieties of herbs and vegetables. As a result, Provencal cuisine tends to be simpler in preparation, relying on vegetables to lighten up the load of traditional French dishes. Pistou (pesto), tapenade, and herbes de provence add a punch of flavor to the simplest cheeses, salads, and fish preparations.
- Gascony: This Southwestern region is steeped in flavor and tradition. Home-cured sausages and simple dishes like omelets prevail, with meat taking center stage in waste-not-want-not preparations such as foie gras (fattened duck liver), magrets (duck breast grilled and served in a creamy sauce), and duck confit (duck remnants cooked in leftover duck fat).
- Bordeaux: Known for its central location and its exquisite wines, Bordeaux is all about the vino. Though Bordeaux does depend on butter more than its southern cousins, you’ll find plenty of simple dishes like filled crepes, beefsteak and lamb, and veggies paired with herbs and bacon.
Want the scoop on high and low French cuisine? We’ve got you covered in the month of April. Try our Classic Techniques: French class for a taste of Bordeaux and Provence or our Food and Wine in the Kitchen class for a whirlwind tour through Gascony. Click here for calendar and details.