The French Broad
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  • May8th

    COOKING CLASS: SPRING LAMB AT WAKE ROBIN FARM

    Posted in: Food, How To Cook

    SPRING  LAMB at Wake Robin Farm

    The Menu/Sunday, May 30 – 3 pm ’til 7 pm

    • Terrine of Minted Goat Cheese with Butter Pea Sauce
    • Rosemary Roasted & Charcoal Grilled East Fork Farm Spring Lamb
    • “Bardwell’s Popovers”
    • Wood-Oven Roasted Asparagus & Leeks
    • Marinated Spring Radishes
    • Spring Salad of Arugula, Watercress, Pea Shoots with Lemon Balm & Oil Dressing, Crunchy Salt
    • Seeded “Bad Boy” Levain
    • Strawberry Fantasy – 21st Century Strawberry Mousse, Dried Strawberries, Marinated  Strawberries & Wood-Oven Scottish Shortbread
    • Wines of a delicious flavor served in copious amounts. Read More | Comments

  • May4th

    COOKING CLASSES & TOURS – SPRING & SUMMER 2011

    Posted in: How To Cook, Mountain Alchemy, Travel

    CLASSES:   What’s In the Box?

    & Entertaining Weekends

    TOURS:  Best of Burgundy, France

    & Battle of the Queens- Aosta, Italy

    The French Broad announces the Spring  cooking classes and culinary tours.  The “What’s in the Box” class based on using the local and seasonal products of Asheville’s farms, It is based on  the weekly produce that comes each week in a CSA share box ( community supported agriculture). Entertaining Weekends is a 3-day class focusing on menus for entertaining and special meals with an emphasis on food and wine pairings, organizing a menu and using foods of the season. Please send us an email for more information.

    Calling upon 15 years of living and working in the Burgundy region of France, Alisa and Mark have put together a June 2011 trip to Burgundy . This an authentic cultural and gastronomic immersion in Burgundy’s stunning historic region that is currently under consideration for designation as a UNESCO World Heritage Site. for The trip is small and intimate.

    Please contact us with any inquiries or questions.

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