|
|
|
teen thymes |
|
bonjour et buongirno
antipasti/hors
d'oeuvre
|
|
it's challenging to pick up where we left off! we are definitely not the same, as we have seen over 200 of you, and i applaud your dedication and embracing the culinary arts over a very hot season. merci beaucoup to all of you and to my tender-eyed staff of most excellent adventurers as we look back on kid-chef season 2006.
we
need a name for this newsletter! we would love for you to brainstorm and
send us suggestions.
if you
want to include comments or questions for the next newsletter, please
e-mail them to me and i will include
them.
Rich
and Dorette |
|
please note: not all
teens are teen-chefs. some will better fit the
kid-chef category because of their experience. |
|
?????
|
|
prices for all young chefs workshops are $65 per class, or $55 each for three or more classes. a minimum of 8 people are required for all classes. sunday, december 10, 9 am kids holiday homemade gifts workshop - truffles, popcorn balls, sweet salty spicy nuts saturday, december 16, 9 am
kids holiday cookie
workshop -
international holiday cookies |
|
frutta de mare/fruits de mer |
|
prices for all young chefs workshops are $65 per class, or $55 each for three or more classes. a minimum of 8 people are required for all classes. monday, october 2, 9 am in a pickle! the old-fashioned art of chow-chow and relish. make your own ketchup and mustard . . . slather it on dagwood sandwiches, club sandwiches, all kinds of groaning board sandwiches . . . friday, october 27, 9 am going batty frightfully delicious halloween delights. batty bacon burgers, pineapple diablo sauce, halloweenies, homemade baked beanies, warm sweet potato salad, devil's food cupcakes with cream cheese frosting, caramel apples and caramel popcorn. thursday, november 9, 9 am holiday pies. a return of c'est si bon! favorite. five mini pies, six hours of fun. phyllo crusted dried cherry crumb pies with orange zest, fresh roasted sugar pie pumpkin in standard butter crust, three apple french tarts, sweet potato and molasses pie with a nut crust, and chocolate pecan with phyllo crust. friday, november 10, 9 am holiday cakes. hummingbird carrot cake, coconut cream cake, red velvet cake, and rich chocolate fudge cake. wednesday, november 22, 9 am stuffings and sides. the thanksgiving kitchen isn't just for grown-ups. want in on the action? bring a stuffing and a side home for your family! cornbread stuffing, candied sweets, squash and apple casseroles, old fashioned cinnamon buns, carrots in cider, roasted garlic mashed potatoes with chives, saucy apple and cranberry sauce, gratins of roasted veggies, ummmmmm.
to register for any of
these workshops, please
click here. |
|
monday, january 15 monday, january 22 monday, february 19 week of april 2 6
monday,
april 9 |
|
experience a day in the life of a chef. go on a just-for-you-visit with dorette to ethnic markets, food artisans, and then return to the kitchen to prepare a hands-on lunch incorporating comestibles purchased that morning. unbelievable opportunity to be a chef for the day. your day lasts from approximately 9:00 a.m. to 3:00 p.m. arranged for individuals or groups.
|
|
coming summer 2007, we will have our first advanced teen residential program . . . in chapel hill.
our
third advanced teen week at c'est si bon! is also residential! we found
the day just wasn't long enough to work in EVERYTHING! stay at a local
farm and embrace a variety of culinary field trips and applied kitchen
work. in the evening, cooking classes at c'est si bon! menus will be
market driven and developed by the teen-chefs every day, with focused
guidance. at week's end, we will provide a recipe booklet with recipes
developed during the week. for class
information and reservations, contact dorette by
. . . in europe teens: look what's coming! four weeks of open air markets, beekeepers, bakers and cooking classes in the heart of provence and tuscany the summer of 2007.
teens in tuscany, 2007 june 23 june 30 july 2 july 7
teens in provence, 2007
july 14
weekend in nice option: july 21
july 24
*** we
are accepting registrations for these travel opportunities now. 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! *** |
|
Dorette
Snover
|
