I trust you are all settling into winter well. The PMC will be taking a break for December, and starting classes back up in January! However, we’re still around. If you’re interested in, say, buying a gift certificate as a holiday gift, email us. If you’re looking for meat resources visit our website or follow us on Facebook!
We won’t be completely inactive in December, however. In fact, I’ve teamed up with Dan Beekley of Corkscru wine merchants to do a cassoulet dinner this coming Wednesday. I’ve got French-style bacon smoking right now, and duck confit made, and duck prosciutto that’s almost ready to be sliced into. The dinner will be in honor of my French and American mentors living in Southwest France who were such masters at gathering friends around a table over cassoulet and good, rustic wine. We’ll start out the evening with a trio of grower’s champagne accompanied by figs with duck prosciutto and duck liver mousse with caramelized onions, then we’ll all sit down to bowls of Gason wedding soup, followed by shared ceramic pots of rich and delicious cassoulet! Everything will be served communally. There are a few seats left, so sign up soon. Here is the information, from Dan Beekley’s perspective:
Each year we like to put on a small holiday dinner here at the store. This year I coordinated the feast with Camas Davis (the butchery chef extraordinaire from the Portland Meat Collective). She has been jonesing to cook for a small group, talk about what she does at PMC, and share some stories of her time living in SW France, in Gascogny.
The way to tie it all together was a showcase of the noble…DUCK. (sounds a little like an Iron Chef intro, huh?)
Here are the details:
Wednesday December 5, 2012 at 6pm
Here’s how it works: While you’re enjoying some Champagne and appetizers in the store, your job will be to grab a bottle or two to take to the table and enjoy “Paulée” style. Share with your neighbor, enjoy the company, etc…
Cost for the dinner and Champagne tasting is just $50 + whatever bottle(s) of wine you choose. All gratuities are included.
Arrival time: 6pm for apps and Champagne
Dinner Served: 7pm
Only 22 seats available (nice and small), served community-style
To reserve, simply reply to dan@corkscru.biz, or give Corckscru a call at (503) 226-9463.
We hope you can make it for this nice little holiday feast!
