Home | Cooking With Chefs | 2007 Courses

ALL THINGS PEAR

Instructor: Judy Bunde
Date: October 27-28
Enrollment: Limited to 10
Cost: $260/person, double occupancy; $295/person, single occupancy

October & November are the months when pears are at their best. The US harvest is complete and all varieties are plentiful in the markets. We will use pears for wonderful but easy recipes for all parts of the menu. Appetizers with pear, salad with pear, pears at breakfast, and , of course, pears in desserts. We'll even do a vegetable enhanced with pear and you'll love it! Finally, a pear compote that can serve as an accompaniment to cheeses and roasts or as a topping for ice cream! There will be enough for you to take home! All pear. All delicious.

Techniques:

-proper way to peel a pear
-how to poach pears
-food processor pastry
-introduction to working with a jam pot

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries