Summer + pigs = too much fun.
Some people are wondering what I am doing. Too much.
Some people know that when it gets quiet here, I am busy making magic happen.
This summer the magic is happening with the help of a gang from Portland OR and Philly PA.
Call it summer school, call it Camp France. I am the Camp director, Bacon is the mascot.
The souvenirs will be stuffed into sausage casings, cured in salt and processed in a water bath. The larder is filling. The centuries old kitchen information is being passed butcher's hand to butcher's hand. Ask Jonathan, Camas and Bill.
The spring/summer '09 session of the Kitchen at Camont now winds down for a "too hot to cook break" after a last week of porkout extravaganza. I am working on the official charcuterie workbook for the new Kitchen at Camont fellowships. So for a look at what's been happening here I am sending you over to the Kitchen Camper blogs.
Camas Davis spent her 5 weeks studying at Camont working with the Chapolards in the butchery room on their farm and selling L'Art du Cochon products at the Nerac Saturday market. Her thoughts on living close to the blood & bone in Gascony are at http://ladebrouillard.com/.
There are more of her great photos at her facebook album...
Jonathan Kraska, resident chef and dog trainer, wielded knife and saw, pots, pans and garden tools for 12 weeks here at the Kitchen at Camont, at the Chapolard's pig farm and while wooing the French shoppers at the Lavardac market with his parlez-vous American...
Bill Reeves arrived last week for 4 weeks, a first week as we finished up the Charcuterie 101 weeks and the next three at the Ferme de Boue as their first American stagiere. Follow Bill's first look at Gascony through a bacon crusted lens...at http://cuttingboarder.blogspot.com/
As for me? The summer p'tanque parties keep popping up with delicious distraction and there will be more news to come while preparing the first fall/winter sessions of the Kitchen at Camont, a culinary retreat in Gascony.