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Winter Workshop in Artisan Butchery & Charcuterie: Special 3-week course.
What can you learn about whole hog butchery and charcuterie in a 3 weeks? Enough to fill your plate everyday for 19 days and return home with a suitcase full of savoir faire. At Camont, it’s farm to...
View ArticleDUCKFEST Deux- East Coast Dec 3-5 w/ Neal Foley at Claddaugh Farm
Duckfest New Year on Pod Chef Island 2010. What Ducky fun was had by all! To anchor down the end of 2010, Neal Foley and I team up again, this time in his new digs in Mid-Coast Maine for a pre-holiday,...
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Cochon & Charcuterie: Workshops from Gascony
Cochon & Charcuterie- a workshop with Gascon farmer/butcher Dominique Chapolard and American cook/teacher Kate Hill of the Kitchen-at-Camont. In Gascony where Chapolard farms and Hill teaches at...
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