WINTER CLASSES AT THE CABIN:  A TASTE OF PARIS

Bonjour to all from beautiful Mollans!  The vendange has begun and the fields are full of hardworking folks cutting the grapes by hand,   It’s a beautiful sight.  Traffic is a little much to cope with though as the roads are packed with full truckloads of grapes being carted off to the various Cave Cooperatives.  Maybe a little traffic jam or two for such a good cause is worth it!

On the market end, we’re seeing the wild mushrooms appear on schedule.  Big tables of fat Parisian buttons, girolles, chanterelles and cepes are at the Vaison market and Nyons has all the trumpet varieties.  Does a cook’s heart good to see ‘em all lined up like that!  Wish you all were here to enjoy them with us. 

I’ll be returning to the States in late October and bringing a little more of Mollans home with me again to share with you.   Here’s a list of the classes MaisonMollans Prescott  which I’ll be teaching from late October through March.

Note that a special class will be taught in Prescott by Mary Evans, my partner in crime in Mollans, in March.  She will be traveling the globe to promote the release of her latest book,

The One Dish Chicken Cookbook (Broadway Books)  and will prepare recipes from it with us on March 18.

JANUARY 17:  A SUNDAY LUNCH FROM AUBERGE DE LA CLUE

Sundays in the country are made for long lunches.  Those of you who’ve been with us remember the bustling crowd that shows up and often lingers until almost sundown.  We’ll enjoy a wild mushroom and goat cheese tart, and follow it with a roasted beef tenderloin seasoned with homemade lavender pepper.  Like the Clue, we’ll serve a gratin of tomatoes, eggplant and basil and end with winter tiny apple meringues and scoops of cider sorbet.

FEBRUARY 11:  LIVING BY BREAD ALONE: PART 2

I have such fond memories of last season’s bread class that I couldn’t resist offering another one.  Come and learn the secrets of sweet and savory brioche, the fig and chorizo cocktail cake of Monsieur Henri of Aix-en-Provence and the Fennel flatbread from my soon to be released Mozzarella and Tomato book

MARCH 18:  A CHICKEN IN EVERY GLOBAL POT

Around the world, chicken is the perfect choice for one pot cooking.  On our global adventure, we’ll start with Asia and sample Soy Braised Chicken Wings—a great, make-ahead appetizer.  Then move on to the Caribbean for Brazilian Chicken, bathed in coconut and spiced with cayenne.  To complement our main dish choice, we’ll accessorize with Jicama, Dried Cherry and Peanut Slaw with Honey-Lime Dressing, and Caribbean Cornbread. 

For dessert, sample Lemon Glazed Quatre-Quarts (Pound) Cake with Strawberry Coulis.

All classes are held from 10AM to 1PM.  Each class includes participation, recipes, lunch and tales of the village.  The fee for each class is $55.00 and is non-refundable.  Checks should be made out to Hallie Harron and sent to 621 Highland,  Prescott, Arizona  86303

Reservations can be made by e-mail at premcru@yahoo.com.