One-Day Classes in Paris with Susan Herrmann Loomis
2010
April 13, 14
May 13, 14
Sept 28, 29
Oct 14, 15
Nov 9, 10
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On Rue Tatin Paris classes will, as of January 2010, be held at the luxurious cooking studio Wa-Bi Salon , a space created by multi-starred Chef Dominique Bouchet. Here, in a serene and beautifully appointed professional kitchen, I will host hands-on classes which, as is always true at On Rue Tatin, focus on technique. As we work our way through recipes designed for the home cook, using the finest seasonal, locally produced ingredients, we will laugh, enjoy, and finish our class together enjoying the meal we have just prepared, accompanied by gorgeous wines and artisanally made cheeses.

Morning classes will begin with a market tour, then we will return to Wa-Bi Salon to prepare what we’ve just purchased. Evening classes begin with multiple tastings, and proceed to a candle-lit dinner. Each provides a rich, fulfilling, culinary, cultural, and gastronomic experience!

The price per class in 2010 is 210 per person.
Each class is limited to 7 participants.
Morning classes: 9:30 a.m. to 2:00 p.m.
Evening classes: 5:30 p.m. to 9:30 p.m.

Sample Menus

Crudités - The season's Freshest Vegetable and Fruits with Mustard Cream
New Garlic Soup
Braised Guinea Fowl with Two Citrus'
Asparagus with Pistachio Oil
Cheeses
Salad with Honey Vinaigrette
Seasonal Fruit Torte

Evening Class

Olive Cookies and Cumin Sticks
Lentil Velouté with Scallops
Orange Flower Lamb with Walnuts and Fresh Herbs
Braised Endives
Cheeses
Salad with Grenadine Vinaigrette
Chocolate, Chocolate Tart

What students say about cooking with Susan in Paris:

“What a wonderful time. Susan's class is absolutely amazing. We made food – it was delicious. We made friends – we'll never forget. The entire experience was like nothing else – fabulous!”
– Candace Gregory Dewitt, MI

“Susan in Paris! The best of both worlds. I have treasured my time here with Susan and the others.”
– Cynthia Russell Doran, Dallas, TX

“Cooking with Susan is not only learning how to cook and do it right, it is being with your friend, eating wonderful food, cooking…and being…feeling at home in Paris. Relationships and experience will be the “pick me up” forever…am leaving a changed person.”
– Lidia Slusarek, Rochester, NY

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2010 Three-Day and Five-Day Classes

• February 15-17
  Winter Specialties Class
  Here we will work with the panoply of winter ingredients when they are at their absolute best from the crisp, cold temperatures of winter. We’ll transform ingredients from sweet celery root, Jerusalem artichokes, parsnips, romanesco and broccoli, cauliflower, and turnips to fresh-from-the-sea scallops, oysters (yum!), clams, cockles, skate and more. You’ll arrive to cook and feast, and you will leave with more techniques that you thought possible.
  Three-day class fee is 1,000.
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• April 22-24
  Three-day Class
  Cooking class fee includes four hands-on cooking classes, and four multi-course meals with wines and cheeses to match.
  
  • Thursday Morning and evening hands-on cooking class including lunch and dinner, with short break in afternoon
  • Friday Morning cooking class and lunch, evening free
  • Saturday Louviers market tour, cooking class and lunch
  Three-day class fee is 1,000.
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• May 10-12
  Back By Popular Demand- Our Mother Daughter Class!
  This class is a chance for you to spend very special days together cooking, tasting, visiting, and enjoying the delights of being with your mother or your daughter at On Rue Tatin. There are a couple of surprises wrapped up in this very special class (hint - macaroons...!)
  Three-day class fee is 1,200.
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• May 24-28
  How The French Cook in 2010
  Simple, delicious, sophisticated and ultimately cook-able are bywords for this class. Every dish we make here reflects the current French fixation (which mirrors our own) of how to organize and prepare simple, sophisticated meals that will delight your family and friends. Recipes are inspired by French chefs and cooks of every stripe, and they will give you a whole new look at French cuisine.
  Five-day class fee is 2,000.
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• June 14-18
  Focus on Vegetables Without Being Vegetarian
  During this colorful class we will focus on how to turn vegetable into everything from delicate amuses-bouches to main courses. You will learn how to choose produce at its best, will get behind the scenes with local growers, and you will leave with a huge appreciation for vegetable cookery. This week will include some meat and seafood as well.
  Five-day class fee is 2,000.
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• June 21-23
  Summer is Here
  And with it comes lovely summer dishes new fruits, vegetables, and seafood to play with in the kitchen. With this technique-rich class we’ll make the best of early summer ingredients.
  Three-day class fee is 1,000.
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• September 13-17
  End of Summer/Beginning of Autumn Season
  The Year's Most Flavorful Moment
  Here we’ll celebrate the end of summer by cooking with gorgeous produce bursting with flavor.
  Five-day class fee is 2,000.
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• September 20-22
  Vegetarian
  Here we’ll cook our way through entirely vegetarian menus, from soup to nuts. There will be dairy; there won’t be meat, poultry, or seafood. All of the recipes and menu will demonstrate the characteristic On Rue Tatin light freshness.
  Three-day class fee is 1,000.
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• October 11-13
  Wild Mushrooms and More
  The earthy fall mushrooms are here in abundance, and we’ll use them along with meats, seafood, cheeses, and other seasonal vegetables. We’ll even get into the woods for a mushroom hunt, weather permitting.
  Three-day class fee is 1,000.
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• October 25-29
  Our Ever-Popular Apple Week
  With Hervé Lestage, oenologist and apple expert who will take us on an unforgettable journey though Normandy’s wealth of apple varieties, distilleries, and more. I’ll be right at his side, helping you incorporate apples into everything from apéritifs to dessert.
  Five-day class fee is 2,400.

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On Rue Tatin West Comes To Portland, Oregon, USA
July 14-17, 2010

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Our time together at On Rue Tatin West will begin Wednesday evening with a Welcome Feast, which I will prepare for you. From then on we will chop, sauté, whisk, and blend our way through three days of culinary delight using a wealth of local, organic ingredients from pasture, sea, farm, and vineyard.

Our time together will include a visit to the Portland farmer’s market followed by a market picnic which we will prepare back at the kitchen; a professional wine tasting that will dispel the mystery of wine and more.

As in all of my classes, the focus will be on French technique, and on the small secrets, tips, and hints I've garnered from twenty five years of cooking and living in France. You will emerge from your experience at On Rue Tatin West with a whole new repertoire of recipes, as well as the confidence to get into the kitchen and delight your family and friends. Cooking in the professional kitchen at Portland’s popular kitchenware store and cooking school, In Good Taste, we will savor our way through a variety of traditional and contemporary French recipes, then sit down together to enjoy them along with local cheeses and wines.

Price for the class, which includes five meals and four hands-on classes, is $950, exclusive of transportation and lodging.

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Two Fabulous Days of Cooking in Maine, USA
September 4-5, 2010

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Day One
Our first day together at Saltwater Farms will begin with a short lecture on the hows and whys of choosing ingredients that guarantee delectable, tempting meals. I will then conduct several tastings, after which we will launch into our first hands-on cooking class together. A multi-course lunch, that you have prepared, will follow, accompanied by local cheeses, and wines.

We will all take a short break, then you will return for more tastings, and another hands-on cooking class followed by dinner. If you'd like to invite a partner or a friend to join you for the meal, please contact cookingclasses@onruetatin.com.

Day Two
Today, we'll meet a local producer who will give us all some insight into his or her production, before we prepare another multi-course meal together. This we'll enjoy in the French style, with leisure!


During our time together, each participant will get plenty of hands-on instruction, culinary tricks and tips, and recipes for every dish we've prepared.. As in all On Rue Tatin classes, I will focus on teaching you French technique. With your new found knowledge and confidence, you can continue to delight your family and your guests with gorgeous, well-prepared meals!

Price for the class is $700, which includes 3 meals and 3 hands-on cooking classes; exclusive of transportation and lodging.

Location: Saltwater Farms, Lincolnville, Maine, USA You will find directions to their location and a listing of nearby accommodations at www.saltwaterfarm.com.

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