“First you make a roux”, the initial step in so many American creole dishes, and so we do: flour and bacon drippings stirred over low heat until transformed to nutty paste, to which the trinity of creole cooking – celery, onion and green pepper – is added to form the base. Garlic, bay leaf, tomatoes, […]

This dish has become a Mount Salem classic, often requested for private catered events here:  ground lamb mixed with Provençal seasonings before roasting, and then finished with a fresh tomato sauce like no other.  We usually pair it with garlic mashed potatoes and seasonal green vegetables.  In this hands-on class, you will prepare the lamb […]

A favorite class we offer each year is Easter Lamb, which is made in the style of Lombardy, the northern province of Italy where French, Swiss, German and Austrian influences echo in the region’s foods.  In this hands-on class, you will learn how to butterfly a leg of lamb, pan sear it and then braise […]

We saved the most exotic dish for the last Fish Friday: butterflied and marinated prawns, coated in panko crumbs, quickly broiled in the oven and served with an authentic table sauce that evokes the experience of Bangkok. The marinade of mostly coconut palm sugar, lemongrass, chili, ginger and nam pla (fish sauce) is key to […]

Perhaps the easiest lamb dish to prepare, that will also feed the greatest number of people, is roast leg of lamb.  It’s so easy, in fact, it almost doesn’t warrant a clinic, but we love it so much that we will teach this anyway.  In this demonstration you’ll see how to select a leg of […]