Baking news from Lora Brody Greetings Bread Bakers! Looking for the perfect
valentine gift for your favorite baker? Please check out my website
www.lorabrody.com for two extraordinary suggestions. Chocolate, bread and
baking in France - what a combination. Pick one or both - you'll win the
cupid of the year award. See below for more information about the France trip:
I've also posted the commencement speech I gave last week when my son Max
graduated from the B.P.S. program at the Culinary Institute of American in
Hyde Park, New York. I'm awfully proud of Max (and pretty happy with the
speech as well). Check it out and let me know what you think.
Remember, if you haven't already done so, you can request a free sample of
one of my products by e-mailing me at blanche007@aol.com. You can also
join our Baking Club on line at the web site. Rise and Shine! Lora
"I look forward to another visit to La Combe a week of knowledgeable
cooking classes featuring specialties of the region interspersed with
enjoyable visits to markets and historic sights of the Dordogne.
----- Chuck Williams, Vice-Chairman and Founder, Williams-Sonoma A Typical
Guest Chef Program
In early October at the height of truffle season Lora Brody and P.J. Hamel
will teach the crown jewels of French baking using techniques and
ingredients that can be easily translated to the American kitchen, recipes
include Classi c Baguette, Pain Campagne in the manner of Poilane, Pain aux
Noix, Brioche au Fromage, Brioche avec Truffe, Petits Pains aux Chocolat,
Croissant Feuilletés and Gateau Pithiviers.
A Typical Guest Chef-Program
DAY ONE: Afternoon arrival. Settle into La Combe and explore the house and
grounds. Welcome apéritif and hors 'd oeuvres will be followed by dinner
and introduction to the classes by your chefs.
DAY TWO: A visit with your chefs to Sarlat Farmers' Market, one of the most
colorful porduce markets in France. Lunch at the historic Présidial
restaurant. In the afternoon, our first cooking class uses the purchases
of the morning. Dinner at La Combe.
DAY THREE: In the morning, a private tour and wine tasting at Château de
Tiregand, followed by a relaxed lunch à la périgordine in the old abbey
town of Cadouin. After exploring the historic walled hilltop town of
Belves, we return for apéritif and a light dinner at La Combe.
DAY FOUR: In the morning, in our second cooking class, we prepare dishes
for an al fresco lunch in the courtyard at La Combe. After lunch we visit
nearby Font de Gaume to see prehistoric cave paintings. In the afternoon
we dine out at a beautifully converted water mill.
DAY FIVE: Today we explore Periguex's produce market, shopping in the
narrow cobbled streets of this Renaissance city. After lunch at the
Château de Reynats, we visit an artisanal farm where 250 goats, each with
its own name, produce 18 varieties of cabécou (goat cheese). We take away
samples for a pre-dinner tasting.
DAY SIX: After breakfast we walk to a nearby auberge to see how foie gras
is prepared, before driving to a unique moulin where organic flour is
milled, made into bread and baked in wood fired ovens. After a gourmet
lunch nearby, we visit a duck farm to see the many ways the périgordine
specialty is prepared for the table. In the evening, before dinner, we
sample the foie gras we saw being made this morning.
DAY SEVEN: This morning's final cooking class wraps up much of what we have
seen and learned during the week. After class we leave for a farewell gala
lunch at Le Vieux Logis, the renowned Relais and Châteaux restaurant. The
late afternoon is free for packing, before apéritif and light dinner at La
Combe.
DAY EIGHT: Breakfast and au revoirs before your onward journey.