EASY ENTERTAINING - 7-14 September 2008

    WHAT THE WEEK IS ABOUT
     
    Whilst I believe that cooking good food is for every day and not just for a once-a-month dinnerparty, I do believe that confidence in cooking is essential to make it a happy experience - whether you are entertaining or putting everyday food on the table.
     
    This course then covers not just some reliable and achievable recipes for more formal occasions but also tips on menu planning and tutored wine tastings. Knowledge is of course the biggest part of confidence in entertaining, which is why we have planned various visits to artisan producers of great products such as cheese, olive oil and honey. We might even get time to forage for some wild mushrooms, almonds and the very best wild rocket you'll ever taste!
     

    HOW MUCH THE WEEK COSTS: 1250 euros
     
    WHAT THE WEEK INCLUDES

    • 7 nights accommodation in simple but tasteful surroundings
    • all cookery demonstrations, talks and excursions
    • all meals including all wine - both at home and in restaurants
    • all transport to and from the airport and on all excursions
    • tutored winetastings
    • small intimate course, limited to 6 people
       
    ITINERARY
     

    day 1 sunday - pick-up from Carcassonne at 9.50am; straight onto the foodie openair market of St Chinian; an aperitif on the centre-village terrace to absorb the 'cosmopolitan buzz', then via the picturesque village of Roquebrun onto the Gorge d'Heric for a picnic. For those who feel like it, a (gentle) hike up to the gorges of the Orb river is a must; home to settle in, then dinner in the candle-lit courtyard if weather permits.
     
    day 2 monday - breakfast is followed by a talk on flavour combinations and a cookery demonstration; after lunch time for a little relaxation then a tutored wine tasting. Dinner at home.
     

    day 3 tuesday - after breakfast, another cookery demonstration with a talk on menu planning; after lunch a visit to the old olive presses of OLIBOU in Bize and a visit to the vineyards of Terres Georges where its passionate owners Roland and Anne-Marie (who still make their wines by hand) will give us a tasting and talk; then we'll turn towards home for dinner.
     
    day 4 wednesday - in the morning a cookery demonstration. Then after lunch, a visit to a beekeeper near Ouveillan, a stroll along the Canal du Midi from Mirepeisset to the Porte Minervoise (perhaps foraging for some wild rocket and asparagus on the way), a relaxing drink beside the water in pretty village of Le Somail, then home for dinner.
     
    day 5 thursday - after breakfast, a trip into Narbonne to visit its famous covered foodmarket (as well as its openair market, its cathedral etc); lunch in local restaurant, then home for a cookery demonstration with the produce we've bought in the market.

    day 6 friday - breakfast, then a cookery demonstration on cooking impromptu meals from your cupboard and freezer, then after lunch a visit to another, more modern, winemaker after which it's home for some relaxation, then dinner.
     
    day 7 saturday is a day off. We can arrange to drop guests off in the centre of Beziers for shopping and sightseeing. Or at Beziers station for a day-trip to Montpellier (we can collect in the evening from Beziers station). Alternatively guests can pool together and rent a car (taxis are not expensive either) to visit a beach, visit the medieval city of Carcassonne or just lounge and read around the pool; our final dinner is at home.
     
    day 8 sunday - after an early breakfast, an 8 o'clock departure for Carcassonne airport for the flight home...
     
    Guests will go home with a collection of recipes containing all the dishes demonstrated during the week... and hopefully with happy memories and a firm resolution to return the following year, either for another course or for a carefree B&B holiday!
     
    The school also offers a variety of art weeks, to include creative writing, painting, photography and printmaking. (see creative courses)
     

     
    For more information, please contact info@petracarter.com