Homemade Tagliatelle with Rosemary and Lemonįougasse with Provençal Herbs (a French Bread) Grilled tuna with Provençal Vegetables and Aioli Learn technique and the fundamentals of cooking while interacting with the instructor and asking questions. A hands-on cooking school offering in-depth specific culinary subjects as well as classes in which entire meals are prepared and eaten. Optional Hands-on Lunch at the Kitchen Workshop in Paoli, PA Tarte d'abricots au miel et aux amandes (Apricot & Almond Tart) Sauté de champignons sauvages (Wild Mushroom Saute) Gigot d'agneau avec pommes-de-terre et d'oignons (Roast Lamb w/ Potatoes and Onions)(Subject to change)īeignets de Courgettes (Zuchinni Fritters) Ratatouille avec Pain du Campagne (French Bread) Three other Provence regional wines to accompany (with commentary) The menu will include authentic Provencal dishes.Īssorted French cheeses, French Bread & Assorted crackers w/ Sparkling wine The dinner will be held at the c.1714 Pennsbury Inn. Wine selections and a wine talk will be provided by Chaddsford Wine Educator Frank Patterson. Born in London and educated in England and Provence, Gillian has a lifelong affinity for Provencal food. We are the only national association that represents all segments of an industry that is among the 10 largest business sectors in America. Our industry is booming because we help our members be their best at what matters most: serving our guests, employees and our communities.įrom the White House to City Hall, AHLA works tirelessly on behalf of our membership, appealing to lawmakers and regulators with a unified and powerful voice about issues critical to the future of the lodging industry.This is a one, two or three night weekend package that includes, aįriday night dinner by Gillian Ciocco the owner of the award-winning company Catering by Gillian.