{"id":1051,"date":"2015-10-31T16:22:23","date_gmt":"2015-10-31T23:22:23","guid":{"rendered":"https:\/\/georgeannebrennan.com\/?p=1051"},"modified":"2015-10-31T16:22:23","modified_gmt":"2015-10-31T23:22:23","slug":"upcoming-bouillabaisse-class-with-me","status":"publish","type":"post","link":"https:\/\/georgeannebrennan.com\/?p=1051","title":{"rendered":"Upcoming Bouillabaisse Class With Me"},"content":{"rendered":"

Hi Everyone,<\/p>\n

Below is the description of the Bouillabaisse de Marseille class I will be doing for my friend Charlie Vollmer at Epicurian Exchange in Orinda next week, on November 5th.<\/p>\n

For those of you living in the San Francisco Bay Area, this would be a good opportunity for us to meet and enjoy a meal together. I\u2019ll also be bringing some of my La Vie Rustic products for early holiday shopping. And,\u00a0 I’ll be talking about 3 new upcoming books.<\/p>\n

Hope to see you there. There are only a few spots left. To register, www.epicureanexchange.com
\nExclusive Engagement:<\/strong>
\nBouillabaisse de Marseille with Georgeanne Brennan
\nTable Top Presented By: Elsie Green House & Home
\nDate: Thursday, November 5, Orinda, 10:30 AM
\nFee: $130.00
\nIt’s a thrill to welcome back Georgeanne Brennan to the Epicurean Exchange kitchen for a hands-on fresh fish and seafood extravaganza \u2013 Bouillabaisse the Marseille Way. \u201cThis is the way I learned to make it from my neighbor in Proven\u00e7e who was born and raised in Marseille. He loved good food and wine \u2013 and he knew a lot about both!<\/p>\n

We\u2019ll make the essential fish stock from scratch using Pacific Coast fish carcasses, fennel, herbs, and spices. We\u2019ll grind the spicy rouille sauce in mortar and pestle, clean fish, and learn how to layer them into a roiling, boiling broth for the perfect bouillabaise. We\u2019ll serve it the Marseille Way, in 2 courses with white wine from nearby Cassis.<\/p>\n

Class is limited to 12 guests
\nTo learn more about Georgeanne, visit her website: www.lavierustic.com or www.georgeannebrennan.com<\/p>\n

Menu:
\no Fish Stock
\no Marseille-Style Bouillabaisse with Rouille
\no Upside-Down Blood Orange Polenta Cake with Vanilla Cr\u00e8me Fra\u00eeche<\/p>\n

And, if you can’t make the class, consider buying my Provence Cooking Class from Craftsy.com where one of the 7 dishes is a step-by-step bouillabaise. (see photo on left)<\/p>\n

\"craftsy\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hi Everyone, Below is the description of the Bouillabaisse de Marseille class I will be doing for my friend Charlie Vollmer at Epicurian Exchange in Orinda next week, on November 5th. For those of you living in the San Francisco Bay Area, this would be a good opportunity for us …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-1051","post","type-post","status-publish","format-standard","hentry","category-uncategorized","column","threecol"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":923,"url":"https:\/\/georgeannebrennan.com\/?p=923","url_meta":{"origin":1051,"position":0},"title":"Castelfranco, Chioggia, Palla Rossa, Treviso – The Queens of Chicory","author":"Georgeanne Brennan","date":"2015-01-26","format":false,"excerpt":"I've been in love with radicchio, a member of the chicory family, since I first visited the huge, sandy production fields lying near the Adriatic Sea , just outside of Chioggia, Italy. I was taken there by a Dutch seedsman working for an Italian seed company. At that time, in\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"IMG_1986","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2015\/01\/IMG_1986-1024x768.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2015\/01\/IMG_1986-1024x768.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2015\/01\/IMG_1986-1024x768.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":956,"url":"https:\/\/georgeannebrennan.com\/?p=956","url_meta":{"origin":1051,"position":1},"title":"Spring is Coming – Recipes, Travel, and Updates","author":"Georgeanne Brennan","date":"2015-03-16","format":false,"excerpt":"Spring is Coming \u2013Recipes, Travel, and Updates Welcome! Here you'll find some recipes, travel notes from France, and some updates about me and La Vie Rustic. The lovely photo above is by Sara Remington. Spring is coming everywhere, but sooner in California than elsewhere. The hillsides are green, mustard is\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Baby Artichokes In Blue Bowl","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2015\/03\/Baby-Artichokes-In-Blue-Bowl-682x1024.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2015\/03\/Baby-Artichokes-In-Blue-Bowl-682x1024.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2015\/03\/Baby-Artichokes-In-Blue-Bowl-682x1024.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":697,"url":"https:\/\/georgeannebrennan.com\/?p=697","url_meta":{"origin":1051,"position":2},"title":"Chilled Melon Soup and Lavender plus it’s Not Too Late","author":"Georgeanne Brennan","date":"2014-08-31","format":false,"excerpt":"FOOD AND RECIPES The melons, along with the fall fruits are peaking now, and it\u2019s the perfect time to make two of my favorite dishes of the season, Chilled Melon Soup with Lavender and Oven-Roasted Fall Fruits. You\u2019ll find the recipes\u00a0 in the Recipe section on this website. I\u2019ll be\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"IMG_0498","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/08\/IMG_0498-300x200.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":820,"url":"https:\/\/georgeannebrennan.com\/?p=820","url_meta":{"origin":1051,"position":3},"title":"FROM SEED TO SALAD","author":"Georgeanne Brennan","date":"2014-10-06","format":false,"excerpt":"My radicchio, escarole and frisee are on their way to the salad bowl. The young plants are flourishing in the garden, and I can see the thin red veining that promises radicchio. The escarole leaves are broadening and those of frisee are deeply notched and curling. I can hardly wait\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"IMG_1019","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/10\/IMG_1019-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1,"url":"https:\/\/georgeannebrennan.com\/?p=1","url_meta":{"origin":1051,"position":4},"title":"A Kitchen in Lyon, France","author":"Georgeanne Brennan","date":"2012-01-02","format":false,"excerpt":"June 21, 2013 Just back from a trip to Lyon and the Rhone-Alpes Region of France. One of the highlights of the trip was shopping and cooking with Lucy Vanel, owner of the cooking school, Plum Lyon. We set off early on a Friday morning for the market at the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"lyon","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2012\/01\/lyon-255x1024.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":593,"url":"https:\/\/georgeannebrennan.com\/?p=593","url_meta":{"origin":1051,"position":5},"title":"Reflections on A Pig in Provence","author":"Georgeanne Brennan","date":"2014-06-14","format":false,"excerpt":"Reflections on A Pig in Provence Last week I had a notice from the publisher of my memoir, A Pig in Provence, Good Food and Simple Pleasures in the South of France, that it has been selected as an eBook \u2018Summer Read\u2019 and would be available at a special price\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/06\/A-Pig-in-Provence-1.jpg?fit=560%2C560&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/06\/A-Pig-in-Provence-1.jpg?fit=560%2C560&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/06\/A-Pig-in-Provence-1.jpg?fit=560%2C560&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/posts\/1051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1051"}],"version-history":[{"count":0,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/posts\/1051\/revisions"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}