Archive for the ‘Culinary Schools’ Category
The 2012 Entwine celebration will be held on the beautiful WWCC campus under the iconic Dietrich Dome. It will honor select graduates of the college’s Enology and Viticulture program as well as the Wine Country Culinary Institute. It will showcase the immense talent of our very own graduates through a multi-course paired dinner.
Entwine began in 2003 as a benefit dinner and fundraiser celebrating the grand opening of the new Center for Enology and Viticulture in Walla Walla, WA. In 2004 it was named “Entwine” representing the collaboration between fine wine, fine food and fine art in the Walla Walla Valley. This year marks the ninth Entwine Grand Auction for the Walla Walla Community College Foundation.
Through the continued generosity of our patrons and sponsors, Entwine has made a significant impact for thousands of students through scholarship awards. We have also been able to grow key programs, like our Enology and Viticulture Center and extend support to critical partners who work with our students and give back to our great communities.
Entwine guests will gather at Walla Walla Community College’s Dietrich Dome Saturday, October 13, 2012. The evening begins with a wine and hors d’oeuvres reception and silent auction followed by an exquisite multicourse dinner paired with our honoree graduate wines. The evening will conclude with a spirited live auction and special program. The evening’s honorees are listed below.
Enology and Viticulture Graduates to be honored:
- Elizabeth Bourcier – Enologist at Cayuse Vineyards
- Laura Pursley – Assistant Vigneronne at Cayuse Vineyards
- Alfredo Arredondo – Winemaker at Cave B Estate Winery
- Victor Palencia – Head Winemaker at Jones of Washington
- Steven Thompson – Owner of Analemma Wines
Culinary Arts Graduates to be honored:
- Jen Contreras – Sous Chef at Colville Street Patisserie
- Kristin Swaggart – Assistant Director of Nutrition Services for Kennewick School District
- Norm Shaw – Executive Chef of Blue Mountain Café and St. Anthony Hospital
- Paul Freeman – Chef/Owner of The Bank & Grill Catering Co.
For more information, please visit www.wwcc.edu/entwine.
Artisan Breads, Viennoiseries and Savory Treats
Welcome to the savory side. We like sugar and spice and everything nice but sometimes, you have to get a little salty. Your customers have varied tastes and when they walk into your business, you want to have a selection that will satisfy whatever mood they’re in. Sometimes that means a chocolate and red fruit breakfast pastry and sometimes in means a tartine of pear and gorgonzola. Master Baker, Chef Patrick Doucet will visit The French Pastry School to teach his four-day, hands-on course where you will learn a variety of artisan breads, viennoiseries, and savory treats.
Sep 10 – Sep 13, 2012 (7:00 am – 3:00 pm)
Recipes that you will learn include:
- Tourte de Meule T80 (Rustic bread)
- Tradition Pointage Bac – (Traditional bread with bulk fermentation)
- Pain Courant en Pousse Lente – (White bread with slow fermentation)
- Tradition Longue Autolyse (salé) – (Bread with long Autolyse)
- Au Citron ou Citron Seigle et Sesame – (Bread with lemon and sesame)
- Benoiton Barre Pistache-Cerise-Amande Grillee – (Bread grilled with pistachios, cherries and almonds)
- Campagne Rustique – (Rustic bread)
- Pain Figues et Citrons – (Bread with figs and lemons)
- Pain Moutarde et Bacon – (Bread with mustard and bacon)
- Carre Chocolat et Fruits Rouges – (Breakfast pastry with chocolate and red fruits)
- Bagel Saumon Fume – (Bagel recipe with smoked salmon topping)
- Bagel Saumon-Beurre Compose – (Bagel sandwich with smoke salmon and compound butter)
- Pate a Foccacia pour Sandwich Bacon Mimolette – (Foccacia bread recipe with bacon and egg mixture)
- Plaque Foccacia Legumes – (Foccacia, open face with vegetables)
- Tartine Carpaccio – (Carpaccio tartine)
- Tartine Pistou – (Pistou tartine)
- Tartine Poire Gorgonzola – (Pear and gorgonzola tartine)
- Tartine Italienne – (Tomato and mozzarella tartine)
- Tartine Pomme Camembert – (Apple and Camembert tartine)
- Tartine uf et Bacon – (Egg and bacon tartine)
- Tartine Hareng et Pomme de Terre – (Herring and potato tartine)
For more information about the class – and to sign up – visit our website.
Chef Pierre Zimmermann and Team Teaching Pastry Camp from June 4-8
When Chicago shrugs off its winter coat, the sun sparkles off Lake Michigan, the beaches and bike paths along the shoreline fill up with people, and we at The French Pastry School pull out all the stops in our kitchens. Every summer, we open our doors to everyone from high school students to retirees to enjoy a weeklong, hands-on course about pastry. Some focus on chocolate, some on cake decorating, while others still take you through the basics of several pastry techniques.
You’ll start the class by watching demonstrations by master chefs, and then you work in impeccably-stocked kitchens recreating the recipes with the chef’s guidance. Of course, you get to try and take home everything you make! With this hands-on approach, you’ll return to your own home kitchen with more pastry skills and knowledge than you thought possible. With six available classes, take your pick and, this summer, you can choose to bask in the golden-brown glow of your own freshly baked pastries
You’ll start the class by watching demonstrations by master chefs, and then you work in impeccably-stocked kitchens recreating the recipes with the chef’s guidance. Of course, you get to try and take home everything you make! With this hands-on approach, you’ll return to your own home kitchen with more pastry skills and knowledge than you thought possible. With six available classes, take your pick and, this summer, you can choose to bask in the golden-brown glow of your own freshly baked pastries.
Pastry Camp – All Chocolate ♦ Enthusiast – $995
Dimitri Fayard, Pastry Chef Instructor,
World Champion 2008
Jun 25 – Jun 29, 2012 (8:00 am – 1:00 pm)