French Immersion Cooking Class

SATURDAY, April 5, 10-2 PM

Cours de cuisine française: This class is intended for the intermediate-level French student, interested in the vocabulary, techniques and ingredients of French cooking, and the challenge of a language immersion setting. The instructor is Julien Covos, exchange teacher from Angers on the Loire River, who loves to cook. Taught in French, with English translation, as necessary. Recipe handouts in French and English.

  • Fee: $45 includes a shared meal.
  • Registration deadline, Wed., April 2., 
  • FMI: 207 594-1084
  • Click to register

 

 

 

 

 

La Cucina Italiana

Join gourmet chef and food writer, Nancy Harmon Jenkins for two classes on Italian cuisine and methods.

In Nancy's own words: "We will do a Milanese winter meal on February 8--risotto and osso buco milanese and some kind of a vegetarian appetizer--maybe we'll do two different risotti so students can compare. And then on Good Friday, when we really ought to be fasting, we'll do an Easter feast, I think, with some Easter breads and lamb, of course, with peas (a Neapolitan dish) and what else? Maybe something with artichokes. And then maybe we'll do a pastiera di grano, a Neapolitan Easter pie that is just fantastic. Well, I'll keep thinking about it."

As with all Penobscot School cooking classes, participants will share in the preparation and the feast. Classes may be taken as a course or singly. $110 for both courses, or $60 per class.

  • Friday, February 8: 6-8:30PM: La Cucina Milanese
  • Friday, March 21: 6-8:30PM: La Cucina Napoletana

Click here to register for both courses

   or

Click to register for February 8 (Milanese) only
Click to register for March 21 (Napoletana) only

Nancy

 

Nancy Harmon Jenkins is the author of, among other books, The Mediterranean Diet Cookbook, Flavors of Tuscany, and Flavors of Puglia. She is a frequent contributor to numerous newspapers and magazines, including the New York Times and Food and Wine.

The Art of Sushi

June 1 with Ritsuko Kato

 

 

 

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Penobscot School:

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Updated: 03/26/08