March 30, 2008

Artisan Food School- Gascony at Camont

Spring thoughts... how things are connected like peas on a necklace...

I was shopping in Cheese Plus on Polk & Pacific in San Francisco a little over a year ago while buying Christmas cheese for dinner with friends. I wanted only French cheese, artisan and farm cheeses, raw milk cheeses. What I found while selecting the creamy Carles Roquefort, a tangy Brebis de Pyrenees and some succulent chevre de Rocamadour was a real, honest, dyed in the goat's wool Cheese Guru- Wil Edwards.

When Wil introduced himself and learned that I lived in France, he disclosed that he was coming to Normandy to work on a camembert dairy farm then train on to Italy to make pecorino. I mentioned that the French Kitchen at Camont was along the way (by how the French crow flies!) and why not stop in, stay a few days and I'd introduce him to some local goat's cheese producers.

What began on the streets of San Francisco continues today on the farms of Southwest France as Wil Edwards brings his Artisan Food School program to Gascony in the Fall 2008. So, in addition to the week long and weekend cooking I offer year round as French Kitchen Adventures (including special Camp Cassoulet weekends) I am pleased to announce the first Artisan Food School programs in Gascony at the French Kitchen beginning in September 28 2008.

For further information, click for more details here! and check out
Vicki Haddock's sweet article about us at SF.Gate.com

5 comments:

L Vanel said...

What a nice story, Kate! I love cheese people stories.

Barbara said...

I love how food brings people together in friendship from a chance meeting.

Riana Lagarde said...

that is so awesome! my sister writes for the sf gate too :) small world

ps made those sausages and they were lovely, thank you for the inspiration!

Alex said...

Sooo cool! I'm jealous!

Jonathan said...

Greetings from a cold wet London. I'd much rather be in Gascony. In fact some of our suppliers our in your area and as you say in your "about me" it really is a place driven by food. Keep up the writing.