Bon Appetit!
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Not that we aren't taking much pleasure in the Greenbrier's many luxuries, we are here on a mission: to become refined French Chefs. Well, sorta. :) The week long program is called La Varenne at the Greenbrier and is a five-day demonstration course featuring the art of French cuisine, taught by Anne Willan- one of the world's preeminent authorities on French cooking. She is such a sweet woman who truly knows her stuff! Our mornings are spent watching demonstrations by Anne and guest chefs like Michael Voltaggio from the hotel's 5-star restaurant, Hemispheres. Then we get to enjoy the magnificent and savory creations, usually paired with a wine or champagne tasting with the hotel's Sommelier- we even had a whiskey tasting with Mikey! Mmm. The program includes a tour of the property AND the kitchens (tomorrow.) We have a few dinners as well. Below are some shots of the dishes we are eager to test out on our own kitchens!
Chocolate Hazelnut Torte- I think this will be my first creation...
Pineapple-Coconut Sphere (made by Chef Fred Monti, the pastry chef who won The Food Network's Sugar Challenge!)
Quail Eggs. mmmm
A snap-shot with our Rose Sparkling Wine. Mmm
Says it all :)
Scottish Praws with avacado, popcorn puree, and frozen chorizo
The hand blown sugar balls!
Head Chef Michael Voltaggio of Hemispheres
Sue Moats, cooking school teacher, and Anne Willan
Roast Tuna with lettuce, onions and tomato
Tarte Flambe (soooo good!!)
Chocolate Hazelnut Torte- I think this will be my first creation...
Pineapple-Coconut Sphere (made by Chef Fred Monti, the pastry chef who won The Food Network's Sugar Challenge!)
Quail Eggs. mmmm
A snap-shot with our Rose Sparkling Wine. Mmm
Says it all :)
Scottish Praws with avacado, popcorn puree, and frozen chorizo
The hand blown sugar balls!
Head Chef Michael Voltaggio of Hemispheres
Sue Moats, cooking school teacher, and Anne Willan
Roast Tuna with lettuce, onions and tomato
Tarte Flambe (soooo good!!)
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