be sure to join c'est si bon! at the following upcoming events:

chef renee will be a judge at the first annual peepfest. click here for details

saturday, march 24. at southern village's market street books.

schedule as follows:

11:00 a.m.: peeps poetry/haiku recitation

12:00 noon: cooking contest (with judges) including renee ramage-burger of c'est si bon!

1:00 p.m.: peeps tongue-twisters

2:00 p.m.: peepyata (pinata)

3:00 p.m.: peeps stacking (build a tower of peeps!)

4 - 6 p.m.: when cousins marry concert

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we don't just cook in, we eat out too. leaving no stone unturned to keep you up-to-date on the scene cuisine, let us unveil our culinary review column—les bons temps rouler! (the good times roll!). have an arm chair good time as c'est si bon!'s secret reviewer takes a wholehearted look at glasshalfull in carrboro, nc.

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intern opportunities for culinary minded adults: know your way around the kitchen and want to get involved? c'est si bon! needs you!

if you're interested in lending a hand at one of our team-building events, seasonable feast classes or even in our kid-chef camps, contact dorette or renee for more information about how you can assist us.

c'est si bon! "fantasy dinner" classes

for spring can we entice you and your friends to be the next food star?

* one to one cooking workshops—a vibrant private lesson in the farmhouse-like professional teaching kitchen of c'est si bon! stirred up and wrapped around your cuisine preferences—then either invite friends to join you for your the dinner for four you created on our provencale enclosed porch! or pack to take home and relish later. . .

$250/person for a 2 1/2 - 3 hour lesson. ask about adding a wine pairing component.

* "day in the life" excursions—culinary collaboration at its best. you are the star! we film snippets of you planning your menu and list, then out we go for shopping! and selecting sublime produce and hob- nobbing with our local farmers/artisans, visiting behind the scenes of a restaurant kitchen or local bakery for a light lunch or similar repast and a quick tip from a treasured chef or pastry colleague, then carrying your laden french baskets you return to c'est si bon! pick fresh herbs from our heirloom garden, and coddle a just laid warm blue egg from one of our beautiful hens as you breeze into the kitchen and COOK!

$400/person for a 6-hour excursion

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.

if you're quick you can grab some crab! check it out:

friday, april 27, 7 pm (6 spaces open)

struttin' the southern art of soft shells

- thai peppered soft shell crabs—with a lime nam pla 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.

$125/person

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.

during this workshop the idea will be to create a culinary memory niche from a cookbook, and a recipe of significance to you and/or your partner.

a great spring outing/experience for just about anyone who relishes the notion of creating a special gift for oneself or a loved one.

jill's thoughts:

create with the wind at your back. an altered book is an old or new book which is given new life by altering it through different art mediums: collage, drawing, painting, embellishments, journaling, finger painting, fabrics, etc. altered books are very tactile and invite you to imagine the impossible and make it possible through a wondrous journey.

during the process of creating your own altered book, visualize what you would like to manifest in your life and discover your own, personal vision quest.

join us whether near for far. we can advise on hotels and inns nearby.

contact dorette for more information about this workshop.

we've extended the deadline for our summer teen-chef tours to april 1!

choose from our first ever residential camp in june in chapel hill. two different teens in provence tours, and in august (just when you thought the summer was near over) we've added a teens in paris tour.

for details and registration information about any and all of our tours, click here!

to learn more about our kid-chef offerings for 2007, including our brand new fall 2007 track-out camp schedule: at home in the kitchen 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.

we need interns for kid-chefs summer camp at c'est si bon!

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.

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 has been extended to april 1! 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 provence tours, we've added a new tour to the mix: teens in paris!

for details and registration information about all of this year's teen programs, click here.

sneak a peek at summer . . .

we recently met tyler florence at charleston's food and wine festival. he gave one of our teen-chefs the thumbs up blessing on pursuing a culinary career.

we thought we'd share some of the spoony goodness to be found and slurped in charleston. click here for this printable PDF recipe for she crab soup.

wines for spring festivities . . .

where there's march, spring is blowing in!

young soft cheeses. drizzled bright green olive oil.

lamb roasting over new potatoes.

dressed with a mince of spring garlic, fresh sharp greens, radishes, and asparagus.

rhubarb tarts with ginger.

look for a substantial nose and follow up bright fruit, tannins are welcome to wed the sharp and earthy nuances of roasting lamb coupled with the grassy mince of spring that accompanies the lamb—a rhone wine—chateauneuf du pape.

or a languedocian mourvedre, a syrah grenache from down under.