SPECIAL EVENT ANNOUNCEMENT
Duck Fest 2018 Two-day Workshop at East Forty Farm
Saturday, March 10 and Sunday March 11, 9:30-4:30
with Kate Hill, Allison Lakin and Neal Foley
Join Kate Hill and Neal Foley for a weekend workshop March 10 & 11 of Gascon food & frivolity at Duck Fest 2018 and a Gascon Sunday Supper March 11th. From the breaking down of farm-raised meat ducks into serving portions, to preserving and cooking them in authentic French old ways, Kate and Neal introduce you to the ultimate meat bird- le canard! Confit de canard is the benchmark standard for charcuterie in France, and Kate takes us through the steps form salting to simmering to preserving.
Confit, salt cured duck breast, and rillettes as well as pate and pate en croute fill the Gascon pantry and contribute their special flavors to traditional dishes like cassoulet and garbure.
Kate Hill, cook, author, and teacher, teaches Duck cookery at her 18th Century farmhouse in Southwest France, the Kitchen-at-Camont. She wrote A Flock of Her Own for Saveur Magazine which celebrates her love song to Gascony’s number one gastronomic delight. Experienced cooks will be delighted with the authentic tips and trucs that Kate teaches as beginner cooks will gain a confidence in working with farm fresh products.
Workshop points: whole carcass breakdown
Charcuterie: confit de canard, dried duck breast, paté and paté en croûte, Rillettes
Recipes: Garbure, Parmentier de canard
COST: $395 includes all materials, recipes, take home products, and two lunches.
Tickets can be purchased through the Lakin’s Gorges Cheese secure website by clicking here.
Also please consider adding on the Gascon Duck Supper for Sunday evening at 7:00 pm for an additional $75 per person.
The conclusion of Duck Fest 2018, with Guest Kate Hill, will be a traditional Gascon Supper showcasing duck prepared in authentic French old ways. An informal gathering at the Farmhouse, open to the public, this will be an opportunity to talk to Kate about traditional French cooking, while enjoying an authentically French Sunday supper showcasing duck rillets, garbure, and Parmentier de Canard. The cheese course will feature Fromage Maison (Lakin’s Gorges Cheese).
Traditional Gascon Supper Sunday March 11, 7:00, limited to 20 guests.
$75- 4 courses, BYOB, purchase tickets by clicking here
For more information or questions, please contact Allison at 207-230-4318 or email firstname.lastname@example.org
East Forty Farm is located at 2361 Friendship Road, Waldoboro ME. Located 1.25 hours north of Portland and 30 minutes south of Camden. Concord Coach Lines offers bus service arriving in Waldoboro from Portland at 3:45 pm Thursday. For more information, visit their website.
Limited lodging is available next door at Tall Tree Farm. Four bedrooms: 2 queens, 1 double, 1 set of twins. Shared bathrooms, kitchen, dining room, and sitting room. Free wifi. $50 per night. To reserve please contact Allison at 207-230-4318 or email@example.com
Kate Hill, a published author and professional cook of 30 years, founded Camont as a cooking school and retreat in 1991 after moving to this fruitful spot in France from the US. Camont became a place to rethink ideas about food and cooking and Kate is a willingly mentor, coach and teacher. Here, we grow and buy seasonal produce from local farmers and make great Gascon food to share in the old stone kitchen.
Cooking programs have grown from Kate’s relationships with Gascony’s thriving food community – particularly its farmstead butchers, and now you, too, can work with them to learn how to break down a pig and cure your own charcuterie. This work has placed Kate at the forefront of the global nose-to-tail butchery movement organizing international workshops with French farmer/butcher Dominique Chapolard and Camp Charcuterie as well as founder of Grrls Meat Camp.
Kate teaches and consults with professionals like Michael Ruhlman for Conde Nast Traveler, the BBC’s French Odyssey series with chef Rick Stein, which was filmed in Camont’s wonderful kitchen and International restaurant groups. Kate’s recent article on Duck was published in the Feb 2018 issue of saveur adn online at https://www.saveur.com/france-gascony-duck-fat-cassoulet-confit . Her work has also been featured in Food & Wine, Bon Appétit, Dish, Appellation and Maison Sud Ouest magazines, as well as the New York Times, the LA Times, London Times and the Boston Globe. On line she write the Food Stories from Gascony here, as well as serve as a administrator to the very popular facebook group- the Salt Cured Pig and ambassador to the International Butcher’s Manifesto Summit.
Neal Foley, farmer, chef, and sawyer, studied at Ballymaloe cookery school and ran a farm to table catering company in the San Juan islands and a popular cooking podcast called The Gastrocast. Neal met Kate at the Seattle IACP conference in 2006. Since then the two have collaborated several times in Washington and Maine, hosting duck and pork workshops using traditional French methods of cooking and charcuterie. In 2011 Neal travelled to Camont to visit Kate at her school and to study with the French master butcher Dominic Chapolard. Today he runs Foleys Custom Sawmill at East Forty Farm and continues to teach cooking classes.
Allison Lakin began her career designing and implementing cross-disciplinary education programs for all ages, in museums across the country. In 2002, she discovered that the skills she honed doing museum work blended well with cheesemaking and a new career was born. She started her own company, Lakin’s Gorges Cheese, in 2011, making fresh and aged cow’s milk cheeses. She loves to cook and shares weekly cheese based recipes through facebook and her website. Allison loves to share the stories behind cheesemaking and has been interviewed on CNN and for Will Studd’s Cheese Slices, and appeared on the local Maine food show Nosh.
Allison now makes the cheese in her new facility at East Forty Farm where she and Neal also teach culinary and agricultural classes.
See what’s up at East Forty Farm & Dairy
Throughout the year at East Forty we offer culinary courses and events – come join us for a great time. Grab a ticket for one of our upcoming events, but act quickly as we have small class sizes to ensure hands on participation!