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Mark Slater

Jan 26 2006, 12:20 PM

Copied from the current mailing:

QUOTE

In the Kitchen with Michel Richard

Join celebrated Chef Michel Richard in the Kitchen for a
Cooking Demonstration with Lunch.

Chef Richard makes his highly acclaimed cuisine accessible and exciting for the home cook. Start the morning with coffee and croissants while Chef Richard guides you through the preparation of a gourmet three course meal. Ask questions and learn the secrets of the trade. Lunch is served immediately after the demonstration, in the beautiful Citronelle Dining Room. A wine pairing with the meal is expertly presented by Citronelle's Sommelier and international wine consultant, Mark Slater. Beginners to Advanced food lovers welcome.

Thursday February 9th
Thursday, March 9Th
Thursday, April 6th

10:30 AM – 2:00 PM
$130 - per person
for information and reservations: call Celine Delany 202 339-6323
celine.delany@ihrco.com

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2006 World of Authentic Cuisine
Cooking Class Series

Michel Richard will do a Special Cooking Class in partnership with
Saveur Magazine and Relais & Chateaux

Thursday May 11th

10:30 AM – 2:00 PM
$180 - per person
Registration begins February 1st : 1 888 328-0083 or visit www.saveur.com/cooks

cjsadler

Jan 26 2006, 12:29 PM

Mark,

Any idea about the content of the classes (Past classes were centered around a single ingredient, like mushrooms, right)?

Mark Slater

Jan 26 2006, 01:55 PM

QUOTE (cjsadler @ Jan 26 2006, 12:29 PM)

Mark,

Any idea about the content of the classes (Past classes were centered around a single ingredient, like mushrooms, right)?

February menu:
Onion carbonara
Sablefish crusted in onion
Raspberry Maccaron

zoramargolis

Jan 26 2006, 06:46 PM

I took a multi-class pastry course taught by Michel Richard in 1978, when he was proprietor of a pastry shop in Beverly Hills. I was a mere toddler at the time, of course, and his voice hadn't changed yet--NOT!

(The class was held at Ma Cuisine, a small cooking classroom affiliated with Ma Maison, one of the earliest California-French restaurants, owned by Patrick Terraill, a member of the Tour d'Argent Terraill family. I took another course there, taught by the young chef at Ma Maison--Wolfgang Puck.)
All of you are well aware that Michel Richard has brilliant technique, but he is also a natural teacher, charming and informative and generous of spirit. It would be fun to go, if I had the dinero, but I would recommend it to those who do.

Waitman

Jan 26 2006, 09:46 PM

I've been to a slew of these (my Christmas present from Mrs. B last year) and I can assure you that Michel is a blast, the lessons -- more a demonstration than a hands-on thing -- are informative and the lunch that follows (highlight: the wine lesson by crack sommelier Mark Slater), featuing the menu you just watched being prepared, is delicious.

If you're nice to Mark, you can almost make back the cost of the lesson in the wine.

They usually open the champagne about 11 o'clock and Michel usually has a dram or two himself.

Added bonus: sometimes you can pick up a swell baseball cap if you're qick.

RissaP

Sep 22 2006, 02:46 PM

I had a great experience taking Michel Richard’s cooking classes a while back. I recall it to be so much fun and amazing! Although I thought it would be more hands on, Michel and the entire staff did wonders and pampered you while demonstrating in the kitchen classroom style. After the demonstration, we moved to the dining room to enjoy a fantastic wine paired meal in the expert midst of Mark, Mel and Jacques. At the end, we were given a portfolio of recipes full of creative, innovative cooking methods and techniques, a gift bag with information on interesting international culinary affiliations as well as Citronelle souvenirs autographed by none other than Michel Richard—fabulous and well worth it! I would love to do it all over again!

mktye

Jan 29 2007, 05:26 PM

Upcoming Citronelle classes featuring recipes from Happy in the Kitchen.

QUOTE

Chef Richard makes his highly acclaimed cuisine accessible and exciting for the home cook.
Start the morning with coffee and croissants while Chef Richard guides you through the preparation of a gourmet three course meal, with recipes from his new book Happy in the Kitchen. Ask questions and learn the secrets of the trade. The menu with wine pairing is served immediately after the demonstration, in the beautiful Citronelle Dining Room, with wines presented by Citronelle's Sommelier and international wine consultant, Mark Slater.
Beginners to Advanced food lovers welcome.

Thursday, February 15th
Appetizer: Potato Risotto
Entree: Duck Duck Beet with French Fries
Dessert: Raspberry Vacherin

Thursday, March 15th
Appetizer: White Gazpacho
Entree: Squab with Potato Fried Rice
Dessert: Pastry Puff with berry Sugar

Thursday, April 26th
Appetizer: Bell Pepper Wellington in flaky Croissant Crust
Entree: Low Carbonara with Tuna Chile
Dessert: Black & White Chocolate Bar

Thursday, May 10th
Appetizer: Leek Tart with Smoked Salmon and Creme Fraiche
Entree: Spinach Wrapped Snapper
Dessert: Apple Pear Blueberry Tart

Thursday, May 24th Appetizer: Scallop Kataifi
Entree: Onion Crust White Fish with Tomato Water Sauce
Dessert: Black & White Macaroon

Thursday, June14th
Appetizer: Turnover of Mushroom
Entree: Napoleon of Trout
Dessert: Elephant Ear with Raspberry Ice Cream

Thursday, June 28th
Appetizer: Fennel Cole Slaw
Entree: Tuna Burger
Dessert: Lemoneg

10:30 AM – 2:00 PM
$130 - per person

Signed copies of Happy In the Kitchen will be available for sale.
for information and reservations: call Mel Davis 202 339-6304

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