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Cooking Classes:
In addition to a comfortable
restaurant, Cafe Provence operates as an educational forum for cooking
using classic French techniques. Many may know Chef Robert from his frequent
TV cooking appearances on WCAX, Vermont’s Channel 3. Chef Robert’s
creativity with food and love of teaching will be appreciated not only
by many students, and also by the diners who share his passion. The classes
focus not only on careful techniques for preparation and chopping, but
also imparts cooking tips for novice and experienced cooks alike. Also, Chefs Roberta Blake & Ron Fousek now hosts a wide range of baking and pastry classes at Gourmet Provence, from scrumptious desserts to hearty breads to kids classes... Please note: Adult cooking classes will resume in the fall.
Winter 2007/2008 Cooking Class schedule
$45.00 per person
Classes are 2:30 PM to 5:00 PM at Café Provence unless noted otherwise
Monday December 10, 2007
Gratin of Brussels Sprouts & Sweet Potatoes
Gratin of Carrot & Butternut Squash
Yule Log (Bûche de Noël)
Monday December 17, 2007
Learn How to Make Hors d'Oeuvres for the Christmas Season
Seafood Sausage with Dill Dressing
Shrimp Puffs Provencale
Roast Beef Roulade with Horseradish Cream
Spinach and Parsley Mousse with Roasted Red Bell Pepper Sauce
Slow Cooked Vegetable Turnover
Monday January 7, 2008
Spinach Salad with Bacon, Balsamic Maple Syrup Dressing in a Crispy Cheese Cup
Coq au Vin
Warm Tarte Tatin with Caramel Sauce and Vanilla Ice Cream
Monday January 14, 2008
Goat Cheese Soufflé
Grand Marnier Soufflé
Raspberry Soufflé Glacé
Monday January 28, 2008
Pastry Class at Gourmet Provence:
Eclairs Stuffed with Pastry Cream
Spanish Flan (Crème Caramel)
Tiramisu
Monday February 4, 2008
Learn a few more things about soups
French Onion Soup
Navy Bean Soup from the Basque Region
Scot’s Broth
Monday February 11, 2008
Get ready for your Valentine's Day
Cream of Red Bell Peppers
Beef Wellington with Bordelaise Sauce
Raspberry Mousse in a Chocolate Cup
Monday February 18, 2008
Seafood and Fish
Tian of Scallops with Lemon Butter Sauce
Baked Stuffed Salmon with Crabmeat Mousse
Café Provence Seafood Stew
Monday February 25th: Eggs
The perfect French omelet ~ Vegetable quiche ~
Poached eggs Florentine with Hollandaise sauce
Monday March 3rd: Hearty stews
Beef Bourguignon ~ Lamb curry with mango chutney ~
Chicken pot pie with orange cranberry chutney
Monday March 10th:
Grilled pork tenderloin with caramel sauce ~ Saut*ed pork medallions with Dijon mustard sauce ~ Roasted stuffed pork tenderloin Asian style (Pineapple glaze with soy, ginger, honey, garlic and lime)
Monday March 17th: Pastry demo at Gourmet
Key Lime Pie & Strawberry rhubarb Pie ~ Fresh fruit tart ~ Flourless chocolate cake
Monday March 17th: Cafe Provence chicken favorites
Roasted free range chicken with our special rub ~
Chicken Nicoise ~ Chicken Grenobloise ~ Baked chicken breast en croute with wild mushroom duxelle & spinach filling
Monday March 31st: Sauces
Lemon butter sauce (for chicken, fish, pasta or vegetables) Pepper corn sauce (for steaks) ~ Parsley cream sauce (for fish) ~ Orange Blueberry sauce (for duck)
Monday April 7th: Dressings
Lemon herb (for Mesclun greens) ~ Smoked bacon, maple syrup
and balsamic vinegar (for baby spinach) ~ Gorgonzola dressing
(for mesclun greens) ~ Caesar salad (for romaine)
Monday April 14th: Hors d'oeuvres
Shrimp puffs Provencale ~ Asparagus, prosciuto ham and Asiago cheese wrapped in filo ~ Roast beef and horseradish cream roulades ~ Smoked salmon mousse on crostinis
Monday April 21st: Slow food
Osso Bucco Milannaise with grilled polenta ~ Braised lamb shank with roasted garlic mashed potatoes ~ Cassoulet of Duck and sausage from the south west of France
Monday April 21st: Baking Class at Gourmet Provence
Traditional to Sour Dough Breads: How to make a *sponge* , Sour dough starter, Proofing and shaping technique of breads, Baking of breads three ways: Still oven, steam and convection oven., Comparing taste and texture of freshly baked breads
Monday May 5th: All about lobsters $55.00
Lobster bisque ~ Lobster pie ~ Poached lobster sausage served with red bell pepper sauce ~ Lobster Thermidor
Monday May 19th: Crepes
Crepe croque monsieur ~ Crepe Suzette (Nutella & orange sauce) ~ Crepe souffl* (strawberry)
Monday June 2nd: Appetizers
Brochette of sauted scallops & asparagus on Saffron risotto ~ Baked shrimp scampi on creamy polenta ~ Warm tartlet of caramelized Cippolinis onions and creamy goat cheese
Monday June 9th: Hot desserts
Chocolate Bombe with caramel sauce ~ Maple Cr*me Brulee ~ Warm Pear and chestnut puree tartlet
Monday June 16th
Escargot Provencale in puff pastry ~ Fillet of sea bass with smoked salmon mousse and potato scales' curry lentils stew ~ Floating Island, cr*me Anglaise
Monday June 23rd: Stuffed Chickens
Chicken Cordon Bleu ~ Stuffed Chicken with Vt. Goat cheese and spinach ~ Grilled stuffed chickens under the skin, lemon herb sauce
Gourmet Provence:
Down the street from Cafe Provence, Gourmet Provence, offers breads
and baked goods, including customized special occasion and wedding
cakes, breakfast and French pastries, seasonal pies and hard-to-find
gourmet cooking ingredients. Offering local, domestic and imported wines, cheeses and other delicacies,
Gourmet Provence is a great place to stop and pick up something quick. It also offers unique gift items from the South of France such as:
New at Gourmet: Picnic Baskets and Flip Flop Coasters from Drink Wear!
Gift baskets are available anytime
Wine Tasting Dinners:
Cafe Provence also offers prix-fixe wine tasting dinners one night
per month, with different wine makers and distributors coming to the
restaurant to discuss their current vintages. Chef Robert builds a
four course meal around the wines that will be served, assuring a delightful
meal with perfectly matched wines, for a well-rounded, enjoyable meal.
The evening begins with a wine reception at 6:00 followed by dinner
at 6:45, with the meal featuring an appetizer, a salad, entree and
dessert. Reservations are recommended; please call 802-247-9997
to be a part of the next wine-paring dinner.
*** NEXT WINE TASTING DINNER ***
Friday May 2nd, 2008
California Wine Tasting Dinner
6:00 PM Reception
Wine: Cakebread Sauvignon Blanc
Napoleon of smoked salmon and Gaufrettes Potatoes
Warm Garlic Shrimp Croustade
Mini Portabella Pizzas
Dinner: 6:45 PM
Wine: Domaine Carneros Pinot Noir
Warm Duck Confit and fresh chives tartlet
Frisee & local mesclun greens salad
.. // ..
Wines:
Foley Syrah & Bezinger Chardonnay
Grilled filet Cordon Rouge
And
Baked Filet of Salmon Wellington
... // ...
Wine: Sequoia Grove
Californian and Local cheese platter
... // ...
Domaine Carneros Sparkling Wine
Gratin of Berries with Orange Sabayon
$75/Person (Does not include tax and gratuity)
Call (802)247-9997 for reservations
Catering:
Cafe Provence also offers on premise and off premise catering for your wedding, rehearsal dinner, Christmas party or any other special event, big or small.
Please email Chef Robert or Megyn Pitner or call (802)247-9997 to discuss your catering needs.
For wedding cakes please call Chef Roberta at (802)247-3002.
************************************* Brandon, Vermont Announces
Wedding Sweepstakes
*************************************
Small New England Town Bands Together to Donate Entire Wedding
BRANDON, VT.- The small New England town of Brandon, Vermont announced today that it will present one lucky couple with an entire complimentary wedding to be held in Brandon. The sweepstakes has officially launched this November in honor of the “rock” season (the time of year when majority of people get engaged). To enter, any couple may visit the Brandon website at www.brandonisforbrides.com and complete an application and short essay.
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For reservations
please call 802-247-9997.
Cafe Provence
Brandon, VT
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