Kate Hill Cooks at Camont

Le Weekend Workshop #5- Gather - The French Friendsgiving: A Grateful Harvest Nov 19-20

A 2-day workshop Gathering for Friendsgiving when this time of the year draws us to our tables and a shared harvest. I look to these classic French dishes that warm the heart and the soul: soups, braised dishes, roasts, with a sweet autumnal finish.

Le Weekend Workshop #4- French Farmhouse Pastry Oct .29 & 30

Straight from the pantry, the basics of French Farmhouse pastry are at hand with good ingredients-unsalted high fat butter and all purpose flour, fresh eggs, chocolate, rich cream, and ripe fruit from the seasonal orchards. Got a French sweet tooth?

Le Weekend Workshop - Camp Cassoulet: A French Obsession Dec. 17 & 18

A 2-day workshop "Camp Cassoulet" Kate works with workshop participants to shop, prepare, and cook each step of making a classic Cassoulet layered with charcuterie (pork and duck) and delicious creamy beans cooked in a rich broth to create Cassoulet!

A Gascon Year 2022: Club Camont Annual Membership

Enjoy a year of French cooking with Kate Hill in her Gascon kitchen including: six Le Weekend Workshops-recipes, shopping lists; kitchen notebook; year-long access to 75 cooking videos; all ebooks in the Librarie Gasconne; paid Substack newsletter.

Le Weekend Workshop #5-French BBQ: Cooking with Fire at Camont Oct 1 & 2

A weekend of cooking with fire from the ultimate Steak-Frites to a Catalan Cookout. Saturday and Sunday live and video workshops with personal time to ask all the questions you have about choosing beef and pork cuts. for grilling.

Le Weekend Workshop #2- The Fat Duck-: confit, rillette, paté Feb 4-6

Kate runs the 3-day workshop "The Fat Duck" for participants to shop, prepare, and cook each step of making a confit de canard, foie gras, rillettes, and paté. Butchery, salting, and cooking are the way to preserve the fatted duck in Gascony.