NELSON, USA CLUB

Join local club member, Kay Pastorius Waller from A Culinary Experience Luxury Bed and Breakfast, 15 Seawatch Way, Atawhai, Nelson for a basic French cooking class. www.a-culinary-experience.com

BASIC FRENCH COOKING Participation classes [limited to 8 people]
Each week will we make the sauces as listed and the dishes that are highlighted and at the end of the evening we will enjoy dinner together with a glass of local wine.

FRENCH SAUCE SERIES $95 per week or $375 for the 5 week series
Week 1 April 29, 6–8:30pm
Basic Brown Stock & its variations; Vinaigrettes
Discussion of Stock Making (white and brown stocks)
Making Basic Brown Sauce and its various forms:
Demi-Glace
Glace de Viande
French Onion Soup with Gruyere Croutons using basic brown stock
Fillet Mignon with Blue Vein/Walnut Sauce using Demi-glace
Greens with Classic Vinaigrette

Week 2 May 6, 6–8:30pm
Starch Based Sauces
Stock Making continued (white stock)
Roux (The thickener)
Béchamel (White Sauce)
Mornay (white Sauce with the addition of Cheese)
Veloute (using a chicken or fish stock for the liquid instead of milk)
How to cook vegetables
Lightly steamed vegetables with Mornay Sauce
Lightly Sautéed fish fillets with Sauce Veloute
Grand Marnier Soufflé with a Béchamel Base)

Week 3 May 13, 6–8:30pm
Emulsified Sauces
Part A Egg Based Sauces
Mayonnaise (Egg yolk and oil sauces)
Hollandaise (Egg yolk and butter sauces)
Béarnaise (variation of Hollandaise)
Crème Anglaise (Egg yolk and cream sauces)
Chicken Breasts with Curry Mayonnaise
Mushrooms stuffed with Hollandaise Sauce
Poached Pears with Crème Anglaise

Week 4 May 20, 6–8:30pm
Emulsified and non-Emulsified Sauces
Part B Hot and Cold Butter Sauces
Non-Emulsified Butter Sauces: Beurre Noisette and Beurre Meuniere with Steamed vegetables
Emulsified Butter Sauces: Beurre Blanc
Paupiettes of Sole with Tomatoes and Beurre Blanc Sauce
Beurre Rouge in a Food Processor
Beurres Composes (Flavoured Butter Compounds)
Ancho Chile Butter with Baked Potatoes
Rocket Butter with steamed carrots
Grand Marnier Crepes with Orange Butter Sauce

Week 5 May 27, 6–8:30pm
Miscellaneous Sauces, Coulis, Dessert Sauces
Roasted Garlic Sauce with seared Ahi
Tomato Mint Vinaigrette on sliced tomatoes
Blueberry Coulis
Kiwi Coulis
Caramel Sauce
Chocolate Sauce with Poached Pears
Sabayon Sauce

Kay Pastorius Waller is co-owner of A Culinary Experience Luxury Bed and Breakfast with her husband Joe Waller. She had her own cooking school in Laguna Beach, California (The School of International Cuisine) from 1976 – 1999 before moving to Mexico and has recently built a teaching kitchen in her home in Nelson, New Zealand

Directions: 15 Seawatch Way, Atawhai, Nelson – Turn on Malvern, right on Montrose, left on Ledbury, left on Cape View, right on Seawatch. We are #15 on left with the rock wall at entry.)

Kay taught cooking in many areas of the states and led food and wine tours around the world before settling in sunny Nelson, New Zealand. She has studied cooking :

• In the United States with teachers from Japan, China, Malaysia, Thailand, Mexico
• France: Paris, at Le Cordon Bleu and Hotel Ritz Escoffier; Provence, Gordes;
• Italy: Cinque Terre, Amalfi, Positano, Toscano, Umbria
• Mexico: Puerto Vallarta, Oaxaca, San Miguel de Allende
• Ecuador, Thailand, Turkey