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Cooks' Symposium Recap
Food geeking all weekend. It was fabulous. A beautiful site in Fairfax, surrounded by pines and no real reminders of the outside world.
I took a pig-breaking class (3rd time, I need more practice), Eduardo's class on the Martino manuscript and its variants, and a cheese-tasting class. My class on charcuterie data analysis had about three times as many people as I expected. It was free, no size limit, and had samples - but even so, I was thrilled. I got some good suggestions for improvements and I hope that more people will join the Yahoo group as well as adding recipes to the Google doc.
Back to work now.
I took a pig-breaking class (3rd time, I need more practice), Eduardo's class on the Martino manuscript and its variants, and a cheese-tasting class. My class on charcuterie data analysis had about three times as many people as I expected. It was free, no size limit, and had samples - but even so, I was thrilled. I got some good suggestions for improvements and I hope that more people will join the Yahoo group as well as adding recipes to the Google doc.
Back to work now.