Patricia's
Books
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Patricia Announces new Bistro
Cooking Class |
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Patricia Wells Announces New 2009 Class....
Bistro Cooking Week
in Provence
Provence - September 1, 2008 - Patricia Wells
is delighted to announce a new
cooking week in Provence, one focusing
on the best foods that classic
French bistro fare has to offer. The
new class is scheduled for Sunday,
February 8 to Friday, February
13, 2009. The week will focus on
all varieties of wintry bistro
fare, including meaty daubes and
stews, meats and poultry cooked over an
open fire, and cold weather salads.
Winter vegetables, including wild
mushrooms, plenty of local black
truffles, and other favorites like
fennel, celery root and Jerusalem
artichokes will also be on the
daily menus. Winter fish and shellfish,
including oysters and scallops,
will also be featured fare. Special
French winter cheeses, such us
the famed Mont d’Or from
the Jura and rich Chaource from
the Champagne area, will find their
way to the daily cheese tray. Comforting
desserts such as mousse au chocolat and tarte au citron, will not be left
behind.
Click
here for details
Click
here to enroll in a Patricia
Wells cooking class
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’07 Clos
Chanteduc: Parker Rates It
89
The
latest vintage of Clos Chanteduc,
the 2007, has attracted much
favorable attention though
it’s not yet in the stores.
It’s the first vintage
produced by the talented young
wine maker Yves Gras, whose
domain in Gigondas is coincidentally
known as Santa Duc.
The celebrated wine critic
Robert Parker recently tasted
our Côtes-du-Rhône
both in the U.S. and again
in a tasting at Yve Gras’s
winery. Here’s what he
had to say in the latest edition
of the Wine Advocate:
“The 2007 Côtes-du-Rhône
is their finest effort to date.
A blend of 60% Grenache, 30%
Syrah, and 10% Mourvèdre
exhibits classic Provençal
characteristics of garrigue,
fresh ground pepper, kirsch
liqueur, licorice, and spice.
This complex wine smells like
the essence of an open-air
market in her beloved town
of Vaison-la-Romaine. Already
delicious, it should continue
to drink well for 5-6 years.
“Readers who have taken
her cooking course may recognize
this estate’s name as
the home and cooking school
of one of America’s great
assets, the brilliant restaurant
critic and food writer, Patricia
Wells. This is also her and
her husband’s residence
in Provence. They recently
hired Yves Gras of Gigondas
to make the wines.”
The 2006 Clos Chanteduc is
currently available from Eric
Solomon, European Cellars, Charlotte,
NC, tel. (704) 358-1565, and
the 2007 will be showing up
soon. A list of Eric’s
state distributors is available
at www.europeancellars.com/distributors.com
Click
here to view Robert Parker's
review
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| James
Beard Award Nomination |
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2008 James
Beard Awards Finalists Announced
March 24, 2008 - The James
Beard Foundation announced
the finalists for their 2008
awards today.
Hailed
as "the Oscars of the food
world," the Beards honor cookbooks,
chefs, journalists, food writers,
and food and beverage professionals.
Winners will be announced in
a black-tie ceremony at Lincoln
Center on Sunday, June 8.
Vegetable Harvest by Patricia
Wells was nomimated in the
Single Subject category.
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Welcome, Bruce
Lecus
I am very pleased that
Bruce Lecus, a technical
wizard and highly experienced
customer service manager,
has succeeded John Jones
as program coordinator
for Paris and Provence
cooking classes. After
many years of terrific
service, John has chosen
to begin his well-earned
retirement.
We’re lucky to have
Bruce as his replacement.
I’m sure you’ll
all be satisfied as you
work with him on your questions
and concerns. You can reach
him by mail addressed
to him at PO Box 1156,
Carrboro, NC 27510.
In France also Samuel Justice
will be dealing with questions
that go directly to the website
(mail@patriciawells.com,
or cooking-classes@patriciawells.com)
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| One Day Paris
Cooking Classes |
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One Day Paris
Cooking Classes
with Susan Herrmann Loomis
Pining to cook in Paris but
you have only a few days? Well
pine no more, for, by popular
demand, Susan Herrmann Loomis
is now teaching one-day classes
in Paris. Morning classes
begin with an outdoor market
tour, where students shop for
fruits and vegetables, meat,
bread, cheese, fish and poultry.
They take the ingredients to
Patricia Wells’s stunning
cooking studio on rue Jacob
in the heart of Saint-Germain-des-Près. Susan
leads her students through
the preparation of a simple
lunch, which includes wine
and cheeses from small quality
producers throughout France.
For those who prefer an afternoon
class, followed by dinner,
Susan meets her students at
Patricia’s cooking studio
on rue Jacob, and leads them
through a series of tastings
and a demonstration, followed
by instructive preparation
of a more complex, multi-course
dinner. There are wines and
cheeses from small quality
producers, and plenty of candle
light.
Price per class is 195
euros per person. Each
class is limited to 7 participants.
Morning classes: 9:30 a.m.
to 2:30 p.m.
Evening classes: 5:30 p.m. to 10:00 p.m.
Click here for available
class dates on Susan's website:
Click here to ask
questions about Susan's
day classes on her website
Click
here to enroll in a Susan
Loomis day class on her website
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| Additional
Five Day Paris Cooking Classes |
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2009 Paris
Cooking Classes
with Susan Herrmann Loomis
Patricia Wells is pleased
to announce additional guest
chef cooking classes for 2009.
Cookbook author and cooking
teacher Susan
Herrmann Loomis will offer
five-day classes in Patricia’s
Left Bank Paris studio in the
heart of Saint-Germain-des-Près.
Susan, who runs her own cooking
school, On Rue Tatin, in Normandy,
will conduct the hands-on classes,
focusing on specialty oils,
chocolate, cheese and wine,
with special emphasis on organic
ingredients. Each day will
begin at 10 am with a demonstration,
followed by a class and multi-course
lunch.
2009 class dates:
March 9 to 13, 2009
September 21 to 25, 2009
Each class is limited to 7
guests. The week begins with
class on Monday morning and
ends after lunch on Friday.
The fee is $3,250 and includes
instruction and five lunches.
The fee does not include dinners
or lodging. (A list of recommended
hotels is sent to enrolled
guests.)
Click
here for additional details |
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