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stir your senses |
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welcome
• events & news
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seasonable feasts
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it's fat tuesday! where are you and what are you eating? let me encourage you to learn more about mardi gras . . . daffy is what's happening -- daffodil. our fresh newsletter, stir your senses, has been well received. a sumptuous feast for some is a mere pittance on the palate for others. come to c'est si bon! we welcome you warmly into the kitchen -- whatever your skills -- to stir a feast, just for you! merci beaucoup for all your participation in the past -- we are bursting with news and we'd love to see you soon!
Rich
and Dorette |
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intimate culinary journeys - adults
featuring truffle extravaganza in Cetona, visits to pistoia and the cuisine of chef paolo raspiri from cantina petrarca. write dorette for more itinerary details
join us for a week of lovely crisp fall weather, the last of summer treats, the first of the fall delicacies such as cepe/boletus mushrooms, squash, duck and long simmering stews, rich red wines and early "chocolate" season. write dorette for more specifics
one-to-one cooking sessions - new european pastry basic series and american or european bread basic series, as well as our extremely popular 'basics of cooking' series. these are perfect for private lessons for one.
quite literally -- an
excerpt from dorette's novel, ELEONE, will appear in BLINK: Flash
Fiction Before You Can Bat an Eye to be
released later this year. |
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join us saturday, april 8 at 7 p.m. - 4 spaces remain for: soft shell crabs and first lettuce - carolina coastal beauties cajun peppered soft shell crabs with lime aioli hunched over mizuna and heirloom lettuces asparagus trés simple chipotle black eye pea and a cool watermelon pickle slaw stawberries française $65/person click here to register
murder mystery dinner -
thursday, april 27 at 7 p.m. at the home of susan and
william rennie, 202 firetree lane, cary in cooperation with
cansouth. three finalists
will compete in the north carolina cooking contest entitled "starters
and afters" (hors d'oeuvres and dessert) for the grand prize of an
audition for a new cooking show to air this fall. join us to taste
the entries and vote for your favorites. dorette snover of c'est si bon!
will be the judge. please be aware that you may be asked to solve a
murder mystery. this event is limited to 30 attendees. $10/person.
for more information or to sign up, contact susan rennie at
slrennie@hotmail.com or (919)
337-1173. |
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add on a
blind wine tasting led by c'est si bon's!
own sommelier, rich snover. he will make suggestions to match the
tastings to your group's level of expertise. will they be challenged
by tasting terroir? how grenache varies from region to region?
primativo grape and zinfandel, what is the connection? |
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you can register online also! kid-chefs are:
join us for these week-long programs. all camps run from 9 am - 3 pm. tuition is $325/week. read below for the fabulous dishes we'll be learning (and eating!) during these weeks.
southern france – dishes of langue d’oc and provence: provencale omelette, salade niçoise, beef daube, seafood chausson, coq au vin, chicken catalan, steak hache – frites, pasta pistou, quiche du jour, crepe fourree, courrones, croque monsieur and croque madame, pistou soup du jour, soupe a l'oignon gratinee, mushroom risotto, aioli provencale, vegetable gratin, poulet a lorange, homemade herb gnocchi, crème brulée, mousse au chocolat, french vanilla ice cream, tarts, profiterolles, and tarte tatin (upside down apple tart)
southern italy
–
dishes of
puglia, campania, apulia, sicily, calabria, and basilicata:
american south
–
dishes of
new
orleans, charleston, louisville, colonial williamsburg, and key west: |
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in
chapel hill:
june 12 -- featuring james parker of
food tv
for more thai fruit and vegetable carving!
in
europe:
tuscany:
july 28 - august 5, 2006 (click
here for some gold medal desserts from Torino, Italy!)
provence:
august 11 - 20, 2006
*** because summer is peak travel season to provence and tuscany, it is
imperative to jump on this ship now if you want to travel with the
group. we have a lovely and eclectic, spirited and welcoming group
forming -- joined by their love of culinary arts and travel and
friendship, they want you to join in, too! ***
advanced teen chefs
12-17 years old and have received the ok* of owner/chef dorette to
participate
*how to receive the ok:
have been a kid-chef for a minimum of one week
have had a one-to-one session with chef dorette to determine their skill
level
attend and pass the preparedness class and test in april (see below)
have the basics down and are almost advanced, but not sure if you can
cut the mustard?
sign up for one
of our preparedness weekends in april:
april 22 and 23 OR april 29 and
30
you must attend both consecutive days. if you pass the written and
practical test on sunday, you will receive a certificate to attend our
june 12 advanced teen class. 10 - 2 saturday and sunday. $150/chef
for the weekend.
advanced teen chefs
intermediate to advanced level of
culinary skills / experience – defined as:
basic knife skills (and their names!)
firmly squared away
basic
unquenchable thirst for culinary
knowledge
maintain a clean and orderly kitchen
work closely with a small team during
the week's artisanal visits
own a level of participation which
contributes to the day
please
note: not all teens are teen chefs. some will better fit the
kid-chef category because of their experience. |
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Dorette
Snover
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