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The 2010 classes began with a bang in January, with a spectacular Truffle Extravaganza (complete with a border collie named Come On! to sniff out the truffles), followed by the series of Classic Weeks in Paris, where we feasted on first-of-season spring peas, strawberries and asparagus. In May we flew east for our special Tastes of Vietnam, where we relished the beautiful surrounding and beautiful people, cooking, tasting, loving the freshness of the fish, shellfish, herbs and spices. Early summer classes in Provence found us capturing the best tastes of the season, including a favorite ginger and zucchini veloute, the always popular soupe au pistou, all the fresh goat cheeses of the region, and of course the bounty of fine wines. Right now, I am busy testing recipes for my upcoming truffle book, and enjoying the summer's harvest. We're preparing, as well for the trio of Provence classes coming up in September and October. Never a quiet moment, but always days filled with sunshine and surprises.
2010 Classes
The Truffle Extravaganza
January 25 to 29, 2010
Classic Weeks in Paris
March 22 to 26, 2010
April 5 to 9, 2010
April 19 to 23, 2010
Tastes of Vietnam
May 9 to 14, 2010
Classic Weeks in Provence
May 30 to June 4, 2010
June 13 to 18, 2010
Sept 5 to 10, 2010 (Full)
Sept 19 to 24, 2010 (2 openings)
October 4 to 9, 2010 (Special private week)
Click here to enroll in a
Patricia Wells cooking class
2011 Classes
The Truffle Extravaganza
January 24 to 28, 2011 (3 Openings)
Classic Weeks in Paris
Feb 28 to March 4, 2011 (2 Openings)
March 14 to 18, 2011 (Openings)
March 28 to April 1, 2011 (Full)
Classic Weeks in Provence
May 29 to June 3, 2011 (Full)
June 12 to June 17, 2011 (Openings)
June 26 to July 1, 2011 (Openings)
Aug 28 to Sept 2, 2011 (Openings)
Sept 11 to 16, 2011 (Full)
Sept 25 to 30, 2011 (1 Opening)
In class and in casual conversations, I am constantly asked which tools I find essential in the kitchen. And so with Amazon’s help I have put together a list of equipment – from small silicone baking brushes to bigger items like ice cream machines, smokers, steamers, and pasta cooking pots – that I love to use every day as I test recipes or cook for friends.
There are favorite pantry items too, which must always include the intense oils from Leblanc, pasta from Rustichella d’Abruzzo, and other favorites that you’ll see as you go through the Patricia Wells Selections.
Last year my handful of zucchini plants produced almost no vegetables. Blossoms yes, but a paltry crop of zucchini. Now that's pretty pathetic, because even non-gardeners know that zucchini grows like wildfire. So this year I overplanted in the zucchini department, and of course I have more than my family, houseguests, and neighbors can humanly consume. But in truth I grow zucchini for their welcoming, golden flowers.
A delicious ripe berry is worth its weight in gold. Our gooseberries, black currants and red currants have had their season, finding their way into jams and sorbets. Now the dense-flavored blackberries -- mures -- are coming into their own. And never too soon! I love their haunting, winey flavor, their shiny, jet black color, the way they squish when you pop one in your mouth. This summer, I've been making a different sorbet every day, and along with apricot and melon, blackberry sorbet gets the greatest raves. I also appreciate the fact that these fat berries are not labor intensive!
