Clik here to view.
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...
View ArticleClik here to view.
5 NEW things to discover at Camont this summer!
Natural Light Natural Food photography workshops w/ Tim Clinch ONE: Natural Light and Natural Food- learn the inside story of working with our resident professional photographer Tim Clinch...
View ArticleClik here to view.
Six weeks of artisan Butchery & Charcuterie begins… meat the crew!
Meat Greg. Meat Matt. Today, they begin 6 weeks of boning, trimming, cutting, cooking, salting, curing, smoking, ageing, selling… Follow along as the learn the whole pig while working and living at...
View ArticleClik here to view.
Getting ready for GRRL’s Meat Camp… a little R&D in Gascony. Who’s your Butcher?
The last Butcher Charcuterie shop in Mezin France is owned by… a GRRL! Brava Laure Ligneau for keeping the Family tradition alive. We look forward to meeting you at the First Ever Grrl’s Meat...
View ArticleClik here to view.
Wednesdays at Welbeck – a wild taste of terroir
Searching through my photographs taken this week- pictures of standing stones, tea shops, abbeys and pies, I return again and again to this image of the week. Red Deer- 160 lbs., estate shot, delivered...
View ArticleClik here to view.
Wednesday @ Welbeck- the French Charcuterie Connection
A man of many hats, my good friend Dominique Chapolard is a farmer, butcher, charcutier and market vendor. Yet beneath his belles moustaches and easy smile lies The Teacher. He is the best kind of...
View ArticleClik here to view.
The Pork Pie Project Begins. Chapter One: Brays Cottage
Preface: Meet the Pie. Meet the Pie maker. Meet a new feature here on my blog- the Pork Pie Project. More Anglo than French, (although paté en croute appears, too) the Pork Pie Project was conceived in...
View ArticleClik here to view.
A Wild Wednesday @ Welbeck- I heart Hank Shaw.
venison heart “…and every time I “dress” game — such a pleasant euphemism, that — I marvel at how fast my mind toggles from hunter to butcher to cook.” Hank Shaw I love Hank Shaw. When Hank pops up...
View ArticleClik here to view.
What goes around comes around, again and again… New trends for 2012
It's just bacon. A couple of years ago someone, some too-clever-for-their-own-good someone, declared bacon was out… and that in the coming year pork belly was in. That set me off. It’s been cupcakes in...
View ArticleClik here to view.
Wednesdays @ Welbeck- Organic Grass Fed Hereford Beef
My Arcadian Vision of Lower Hurst Farm Field & fence. Lower Hurst Farm. The Peak District. Sometimes Wednesdays at Welbeck spill off ‘the campus’ and across the rolling hills of the nearby...
View Article
