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Greetings!
welcome to 2007, the year of the pig.
gung hay fat choy!
don't be alarmed, health-wise or otherwise. such
a year promises generosity is at hand as well as
a joining coddling warmth of spiritual splendors.
sound good?
a new year offers a new blend. roast coriander
and cumin seeds and pestle them smooth with a
little orange zest for your soul.
i hope you take time to nurture and nourish
yourself and those you love. fill your senses with
roses and out will burst new blooms.
praise and blessings to all of our clients without
whom we wouldn't be here.
and to a stupendous and talented melange of
colleagues—from those kitchen and farm side in
chapel hill, to gascony, paris, provence and
tuscany, and especially those who toil on
virtually every seed and spice behind the scenes.
here's to new found friends and old ones.
cheers!
dorette and rich
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events & news
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be sure to join c'est si bon! at the following
upcoming events:
sun., jan. 21: 4 pm
information session on slow
food triangle
century center, carrboro
sat., jan. 27: 10 am – 4 pm
grand opening
american institute of health and fitness
strickland road – north raleigh
thurs., feb. 1: 6 pm – 8 pm
st. timothy's school camp fair
4523 six forks road – raleigh
sat., feb. 3: 10 am – 2 pm
university mall camp fair
university mall – chapel hill, nc
sun., feb. 11: 12 pm – 4 pm
carolina parent camp and education
fair
cary academy – cary, nc
mar. 1 – 4
charleston food
and wine festival
kids village
charleston, sc
* * * * *
volunteer opportunities at c'est si bon!
if you're interested in lending a hand at one of
our team-building events, contact dorette or renee
for more information about how you can assist us.
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one-to-one cooking
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c'est si bon! "fantasy dinner" classes
for january and the cold months to come, can we
entice you and your friends to be the next food
star? create your very own c'est si bon! "fantasy
dinner" class! instead of giving you a fish and
feeding you for a day we show you how to make
bouillabaisse (or beef chili enchiladas or roasted
veggie torta or homemade fettucine) to dine on
and then take home! our menus are simple,
easy and deliciously fun!
write to dorette or renee
for more information.
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know someone for whom wedding bells will
be tolling in 2007?
the perfect gift is our "for couples only" private
classes.
new brides, new husbands add up to lots of hot
new dishes!
sharing kitchen work, first meals, first
memories—your first married celebrations.
write to dorette or renee
for more information.
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seasonable feasts
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check out our new offerings for spring
2007:
friday, february 9, 7 pm (11 spaces open)
it's true, folks swoon over this one!
menu from chocolat, the movie
melt into this luscious feast
langoustine with tomato and garlic sauce with
chocolate and chile
roast poussin with orange and sage
spring asparagus with herbed butter
salad with roses and olive oil
cocoa dusted chocolate cake with almonds
plums in red wine with chocolate
$75 per person
friday, march 9, 7 pm (all spaces open)
feeling like you want a fresh approach to
eating? love to go out for sushi but are too
chicken to tackle it on your own? come be brave
at c'est si bon!
you're on a roll, a sushi roll: or, where'd my
yamagobo?
we'll review sushi terms, and use delicious
standards such as salmon, tuna, shrimp
(cooked), and krab and build up from there with
fun and vibrant rolls. expect to roll up your
sleeves and practice, eat, practice, eat till you're
full. and you'll find out exactly just what is a
yamagobo.
$65 per person
friday, april 27, 7 pm (10 spaces open)
struttin' the southern art of soft
shells
thai peppered soft shell crabs—with a lime nam
pia aioli
european heirloom lettuces: all dressed
up with some place to go!
strawberry tarts with rhubarb
$65 per person
late spring workshop! when april showers
become may flowers
two-part workshop: sunday, april 29 and
sunday, may 6
9 a.m. – 3 p.m.
smell the roses—find yourself in the
garden
a collaborative art and cooking adventure with
local artist jill dolan and c'est si bon! chefs
dorette snover and renee ramage.
plant a spiritual mustard seed of inspiration,
creativity and self-nurturance. cook beautiful
sensual food, nurture a connection to foodways
and traditions, embrace a relationship to both
the culinary and art worlds.
whether you're here or away, why not make
this
a chick trip and attend the workshop with your
mom or girlfriend? to read more about
the "girlfriend getaway" trend, click
here.
contact
dorette for more information about this
workshop.
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intimate culinary journeys
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we've got lots of exciting trips lined up for teens
in 2007!
we've added our first ever
residential camp in chapel hill. in
addition to our teens in tuscany and
teens in provence tours, we've added a
teens in paris tour and an optional
weekend in nice.
for details and registration information about all
of our tours, click here!
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kid-chefs
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to learn more about our kid-chef offerings for
2007, including our 2007 kid-chef teacher
workday and track-out camp schedule and
our summer 2007 kid-chef
camps—stop your beaching and start
cooking; coast into summer, waves of
cuisine!—visit our
kid-chefs page here.
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kid-chef interns
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so, you want to be an intern at c'est si bon's
kid-chefs?
interns are all volunteers, and currently are not
charged for their training. interns can be prior
kid-chefs, current kid-chefs, family of kid-chefs or
older and experienced kid-chef-like culinary folk
with boundless energy.
what you give: time, energy, guidance,
and some instruction
what you receive: invaluable
experience of being in a leadership position, an
opportunity to further hone your culinary skills in
a teaching environment
please consider:
- how many years of cooking and/or kid-chefs
have you attended?
- why do you want to be an intern?
- suppose a kid-chef of your age challenges
you. how would you handle a conflict?
- always strive to be a leader
- set an example as staff—not as a camper
- be proactive and self-motivated
- manage the group you have been assigned
- if you need help or direction, ask for it as
soon as you are aware of it
please call dorette at 919.942.6550 to
set up a phone interview.
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teen-chefs
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we've got an exciting year planned for our teen
chefs!
our third advanced teen week—carolina on
my plate!—at c'est si bon! is
also residential! we
found the day just wasn't long enough to work in
EVERYTHING!
the registration deadline for our teens
in europe program is march 15! you
won't want to miss the exciting itineraries we
have planned for this year. airfare is much more
reasonable the earlier you book. an eclectic,
spirited and welcoming group is forming—joined
by their love of culinary arts and travel and
friendship, they want you to join in, too!
in addition to our teens in tuscany and
teens in provence tours, we've added
two new tours to the mix: teens in paris
and a weekend option in nice!
for details and registration information about all
of this year's teen programs,
click here.
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our favorite recipe
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sneak a peak at summer . . .
if you’ve had (and loved!) salade niçoise, you’ll
adore genoa’s condiggion. made from tomatoes,
sweet peppers, cucumbers, red onions,
anchovies, garlic and olives, it gets tossed with a
sublime spinach linguini bathed in a thick pesto
with walnuts instead of pinenuts. twist your fork
around this: ligurian salad over walnut pesto’d
spinach linguini (printable PDF recipe)!
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wine picks
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wines that marry chocolate . . .
its a misnomer (a who?) that red wine goes well
with dark chocolate. have you ever tried it? for
a wine to pair well with chocolate, look for
something sweet. in fact, the wine should be
sweeter than the chocolate. sugar amplifies any
tannins and so it is quite shocking (to c'est si
bon!'s palate anyway) and possibly for your taste
buds to be subjected to cab and chocolate. look
for sweet sparklers (asti spumante, prosecco),
late harvests, ice wines, sauternes, vin santo,
and fortified wines, such as port. it seems we
also like cognac, brandy and armagnac with our
chocolate, too.
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