The Fat Duck Confit Workshop & Cassoulet Pop-Up Supper
Saturday, October 19, 2013 at 10:00 AM - Sunday, October 20, 2013 at 4:00 PM (CEST)
San Francisco, California
London, United Kingdom
Come play with us and learn to make confit de canard, eat cassoulet, and celebrate the first supper in the new Keeping Kitchen!
Fat Duck Confit Workshop- From the fatted duck to the finished confit in a jar, learn to butcher, salt & prepare for preserving, and cook the traditional authentic Confit de Canard like a Gascon Grand-mere. On Saturday, we'll salt the magrets, cuisses, and gesiers, and then make rillettes. On Sunday, we'll cook the confit, process and package it so you can take all the golden goodness home* in sealed le Parfait jars ready to enjoy in your own steaming cassoulet or with crispy pommes frites. Workshop only- 325 Euros.
Saturday Night's Supper- We celebrate the new Keeping Kitchen space with an inaugural Cassoulet Chowdown. Part of the proceeds of this event will help fund the training room for our future Charcuterie programs. Supper only- 75 Euros.
Complete Weekend 397.50 Euros and includes Workshop, Cassoulet Supper & Two Working Lunches will be provided.
Camont is just a short hop by train from Paris, Bordeaux or Toulouse- closest train station is Agen and we'll pick you up.
*home- in the EU.
When & Where
Kate Hill's Kitchen-at-Camont
Kate Hill's Kitchen-at-Camont is a creative culinary retreat producing workshops in southwest France and the USA. For further informaiton about all our programs consult www.kitchen-at-camont.com.