Cooking School at Southern Season - ,

CLASS: Beyond the Basics with Nathalie Dupree

Monday, August 18, 2014 at 10:00am

Chef: Nathalie Dupree

Nathalie Dupree is a name synonymous with Southern food, and her love of the Lowcountry has transformed a love of teaching Southern cuisine. An author of three James Beard award-winning cookbooks, including “Mastering the Art of Southern Cooking,” Nathalie is also the Founding Chairman of the Charleston Wine and Food Festival and a founding member of the Southern Foodways Alliance. Nathalie has become an authority and ambassador of Southern food and joins the Southern Season Cooking School for a five day cooking class for advanced home chefs. Among her many valuable lessons, Nathalie will offer Brioche, Rapid Puff Pastry, Duckling a La Orange, Potatoes Anna, Boned Turkey stuffed with Boned Chicken, Cornish Hen and Quail—way better than turducken—Boning a Leg of Lamb and a Chartreuse of Vegetables. Along with daily, in-depth culinary lessons, enjoy an excursion on Wednesday and a dinner hosted by Nathalie at Southerly Restaurant and Patio. Armed with Southern charm and quick wit, Nathalie provides one-on-one culinary tips and techniques to take your culinary skills to the next level. This class is limited to six home cook participants.

Dessert Menu: Caramel sauce and desserts, pie crusts, peach and apple tarts, cream puffs, lemon curd, chocolate mousse and butterscotch ice cream

Classes are held Monday through Friday from 10 a.m. to 2 p.m. Nathalie will also host a dinner on Wednesday at Southerly Restaurant and Patio. The fee is $1,000 and includes all classes, tastings and excursions. This fee does not include lodging. The Old Village Post House has graciously offered a special rate. Please call Katie Hajjar for details 843-388-8935.