Halibut – Now in its Peak Fresh Season
Halibut, now in its peak fresh season can be the core of a succulent meal. Some prefer the chewy halibut cheeks, but I am partial to a thick serving of halibut fillet. The art of halibut cookery is to deliver it to the table as a moist pillow of perfect whiteness. But cooking it under [...]
READ MORE >>Perfect Preserving: All About Jam & Fruit Spreads
Learn the difference between jam, jelly, preserves, conserves, marmalade, fruit butter and chutney. Explore regular and low sugar jam making with and without commercial pectin, and even learn how to make your own pectin with Chef Carole Cancler, the author of The Home Preserving Bible, . Register Now
READ MORE >>Be the First to Register for Fall Series Courses
Both the MASTERING THE BASICS and the ART OF FINE CUISINE series courses are now available for fall registration. The Art of Fine Cuisine is being offered for the first time as a fall selection. Normally it is scheduled in the winter only. These two courses are part of a sequence of courses especially designed to [...]
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