Burgundy, France- Where Beautiful Food and Elegant Wines Prevail

Old dusty wine bottles Burgundy, France.

After spending time in the Burgundy region of France this spring, I am ready to share 2 exceptional A Taste of Paris happenings, that YOU won’t want to miss.

Chateau Pommard

I am both delighted and humbled to announce the A Taste of Paris Fall Event.  One of the most prestigious wine houses in Burgundy, France, Chateau Pommard, will be making a trip to McKinney TX to share their knowledge, passion and wine with a few A Taste of Paris guests.

Pommard-1-1-1.png

This extraordinary experience was crafted to give each participant a rare look at the elegant foods & wines of Burgundy, France.  The festivities will begin with flute of Crémant de Bourgogne, followed by an entertaining cooking lesson, Let’s Get Skewered, perfect inspiration for holiday entertaining.  Advanced wine tasting techniques will be shared by Chateau Pommard’s own Preston Mohr as you relish their exceptional wines.  Wines will be paired with fanciful tidbits AND a composed, passed Appetizer. Delectable French sweets from a renowned patisserie will abound and the evening will end with a luxury gift for each participant.  Couples and singles are welcome!  For tickets Click HERE

Boeuf Bourguignon

I was absolutely energized by the amazing foods, of Burgundy.  Superb flavors and magnificent presentations inspired me to create a 2-Day French Workshop.  We will spend 2-thrilling days cooking breakfast, lunch and dinner together.  These dishes will dazzle and soon become your families favorites. Space is limited so register TODAY.

Wine country of Burgundy France.

 

A Taste of Paris  Presents:

Friday, November 22nd 6:30-9:30  France Comes to Texas, Burgundy Wine Tasting Experience

Chateau Pommard, one of the most prestigious and beautiful wine houses in Burgundy will be coming to McKinney Texas for a very special evening of wine tasting with A Taste of Paris guests.

Taste 6 luxurious Burgundy wines. Plus 2 full pours.

Relish premium composed appetizers paired with each wine.

Entertaining lesson Let’s get Skewered- that will get you ready to host for the holidays.

Wine tasting techniques will be shared as well as the background and stories of these Burgundy wines; rich in both intensity and history.

Tidbits that pair with each wine will abound.

French Sweets to satisfy any sweet-tooth will be almost too pretty to eat!

Each guest will receive a recipe booklet with pairing information AND an exceptional gift to commemorate the evening.

Tickets are limited. Tickets.

IMG_2059

 

 

 

 

 

 

October 10-11th 10:00-2:30 French 2-Day Flavors and Inspiration form Burgundy France-for a truly unique culinary event as we travel to Burgundy for some of the most delectable food on earth.  Slow cooked dishes eking all of the flavor from food, Dijon mustard and delectable cheese abound in the Burgundy region.  Dishes packed full of love and timeless flavors with an artful quality that we will share together.

This 2-day workshop is immersion style, cooking side by side. Each day we will prepare breakfast, lunch, dinner and a sweet along with a snack or two!  Wine and a cheese course will be served each day for an authentic French dining experience.  Dinner portions will be packed up to-go.

In addition to this fabulous menu, we will prepare 2 classic French doughs; Brioche, an enriched dough that is a staple in France and Choux Paste the basis for so many sweet and savory dishes.  For those that want to arrive 30 minutes early on the second day, I will demonstrate Laminated Brioche, similar to croissant, a favorite treat of mine that is hard to find unless you are at the finest boulangerie in Paris! And just because we can, we will shake and enjoy French 75’s, how much for French can you get?

This course promises to improve your overall kitchen skills; French cooking is the gold standard and expertise acquired will last a lifetime.  Be a part of the fun! Limited enrollment, Fee $189.00

Day 1- We’ll start our day with time honored baking skills.  Brioche, made with my Parisian, Le Cordon Bleu recipe; is hands down the absolute best, add fresh churned European Style Butter and exquisite Cherry Jam and you have achieved perfection!  We will also prepare delectable Oeuf en Meurette, traditionally served as a main course, will make a hearty breakfast.  Cornittes, precious pockets of cheesy goodness, will be our luxurious snack.  For lunch, Wreath of Greens Salad with Choux as the centerpiece, will delight your pallet and your senses.  Choux puffs stuffed with mushrooms, leeks and a frothy goat cheese mixture is almost too pretty to eat! For dinner, Traditional Coq au Vin a classic slow simmered dish with rich complex flavors.  Served with Maple Roasted Carrot Salad, sure to be a favorite fall go-to. For dessert we will make Burgundy Poached Pears with homemade Vanilla Ice Cream.

Day 2-Arrive 30 minutes early for a demonstration on cinnamon crusted Laminated Brioche, a truly unique treat that is worth every bite.  We will start our day with wholesome Tartouillat, a tart filled with apples and pears that you will see in every glass pastry counter in the Burgundy region.   Crème de Cassis, a black currant liquor, is produced in the Burgundy region. We will make a Kir Royal, one of my all-time favorites and toast them with thanks! For an irresistible snack we will make Herbed Fromage Blanc served with fresh vegetables.  We will prepare the most famous dish from the burgundy region, Boeuf Bourguignon and we will serve it with Potato Leek Gratin, my favorite bite from my recent trip to Burgundy! Dinner will be delectable Jambon au Chablis served with Roasted Root Vegetables.  For dessert, heavenly Chocolate Banana Crepes. Register NOW

Lorie at Chateau Pommard, Burgundy, France.

What to go to Burgundy with me?  Click HERE for more info!

Can’t wait to see you!

au revoir for now lorie (002)

 

Homemade peaches and cream ice cream.

Peaches and Cream!

Homemade peaches and cream ice cream.

I thought this cool creamy recipe was worth a second look!

I created Peaches and Cream Ice Cream for Lauren at The Art of Living Beautifully for her July blog post.  Subscribe there so you never miss a post!

As the summer heat drags on, a batch of freshly churned ice cream can really perk up a crowd.  This simple recipe with honest ingredients is a true winner.  Try it today, you will be so glad you did!

Peach ice cream 1

Peaches and Cream Ice Cream

3 cups fresh peach chunks

1 ¼ cups sugar

2 cups heavy cream

1 cup whole milk

Seeds from 1 vanilla pod

Pinch salt

Pinch cinnamon

In a small sauce pan heat milk, cream, and sugar over low heat stirring frequently, until sugar is dissolved.  Remove pan from heat and pour milk mixture into a glass bowl.  Add remaining ingredients and cover the bowl before placing it in the refrigerator overnight.  Pour the cold milk mixture into electric churn and follow the instructions, most ice cream makers will churn for 20-40 minutes.  Remove the ice cream from the churn and place it in a covered glass or plastic container.  Place the container in the freezer to harden completely for at least 4 hours.

Note- This recipe is for a 2-quart electric ice cream churn and can easily be doubled for a larger churn.

au revoir for now lorie (002)

gelato toppings

Grown-UP Sundae Party

Grown up gelato sundae party.

Do you have a favorite flavor of gelato?

I recently hosted some friends for dinner.  At the peak of the summer heat, I just didn’t  feel like baking something for dessert. Instead, I made homemade Vanilla and Dark Chocolate Gelato; a classic and my husband’s favorite combination.

Lorie eating chocolate gelato

Yummy!

If you want to learn to make gelato; join me for Pasta POP-UP! I’ll share all I learned while cooking with Italian chef’s this past spring!

grown up sundae party.

To create a super-fun vibe, I decided to turn my frozen concoctions into a Grown-Up Sundae Party.

gelato toppings

To create your own party, just grab a tray, I used a silver one.  Fill small bowls with good things to top gelato with, such as nuts, coconut, white or dark chocolate and marshmallow cream.  Add several of your favorite liquors to the tray to pour over the frozen sweet.   And the sundae party is ready!

pistachio gelato

Pistachio is my favorite gelato flavor, what about you?

Tips:

– Use store bought ice cream if there is no time to make your own gelato.

-Dish the gelato or ice cream into scoops several hours before your party.  Place the individual scoops on parchment paper in the freezer until ready to serve.

 

au revoir for now lorie (002)

Paper Flowers Fun

Paper flower globe

For years I have been working on lightening up the interior of our home.  Letting go of the rich reds and golds and replacing them with warm whites, creams and blues.

I  finally reset my home for summer…I know, it’s almost fall but you guys I have been behind since November!

I really wanted something soft in the two vases that flank the TV on the mantel in my family room.  I looked high and low for something that was the right color and size without breaking the bank and ultimately, I decided to get crafty.

It was so much fun I wanted to share the project with you.  I hope you will forgive the shadowy photos, it was a very late night project!

supplies for paper flower globes

To make your own paper flower globe, you will need a 7 7/8-inch Styrofoam ball, a large package of paper flowers in assorted sizes, a package of tiny paper flowers with pearl centers and a hot glue gun with plenty of glue.

how to make the start line

Place the ball in your container and draw a line around the top of the container.  This will be your start line.

paper flower globe start line

Start gluing flowers around the start line.  Be sure to vary the flower size, overlap the flowers slightly and only glue the center so the petals are free.

Paper flower ball

Once you have gone around the start line, start to fill in the blank space with flowers and again be sure to vary sizes and overlap, this gives the surface texture.

working on the paper flower globe

I could not resist leaving my fur baby in this shot.  He is sleeping close to the action!

A tip for getting the flowers just right and not burning your fingers is to use the eraser end of a pencil to press the center of each flower into the ball while the glue cools off.

finished paper flower globe

Once the ball is covered with flowers above the start line, go back around the globe and add the tiny pearled flowers to the center of some of the flowers.  This adds a little sparkle and more texture.

mantel

 There is no hiding that big TV, but I am really pleased with the look of my creations.

You can cover these Styrofoam balls with many things to create a look you love.  Seashells, moss, small bits of tile, crushed flowers or herbs like lavender…so many ideas and so little time!

What would you cover a globe with?

au revoir for now lorie (002)

Italy Does PASTA!

Pasta Sauce

Italy knows how to eat. And I can’t wait to share all I learned with you in Pasta POP-UP.

This spring we took a huge trip.  My husband and I were celebrating our 30th wedding anniversary in the French wine country and then we met our Australian friends in Italy for about 10 days.

One of the things we wanted to do is make pasta with real Italian chef’s.

Making pasta with Donna

This is Donna and I at a class near Lake Como after making tons of tortelloni pasta.

flour for pasta

Start with flour and eggs.  In Italy they breed chickens specifically for pasta eggs.  These chickens are fed foods with high beta carotene such as carrots, so they produce eggs that have vivid golden orange yolks.  This is what makes the pasta that beautiful yellow color.

Pasta dough

The mixture is kneaded by hand until you have the perfect spongy texture to the pasta dough. Is there anything more beautiful than this?

Lorie making pasta

Next, roll the dough until it is very thin, by hand or with one of these cute hand-cranked machines.

Pasta cut and filled for tortelloni.

Cut and fill the dough.

Pasta class Italy 9

Fold and pinch the adorable tortelloni.

Pasta class Italy 12

Make the sauce, oh my!

Pasta class Italy 7

Sauce the pasta.

Pasta class Italy 6

Eat the pasta!!!

Such FUN!

I can’t wait to teach you all of this and so much MORE!  Join me for Pasta POP-UP,  Register TODAY by email lorie@atasteofparis.net or CLICK HERE

Friday, August 30th 10:30-2:00 Pasta Pop-UP! Let’s make homemade pasta!  After working with Italian chefs in the Lake Como region, Lorie is ready to share all the secrets and fresh dishes she learned with YOU! We will make a snack of Sun-dried Tomatoes and Goat Cheese dip for fresh Crudité and we’ll toast the generous spirit of the Italians with Prosecco before diving in to craft fresh pasta.  Making pasta by hand is the traditional way.  We will construct hand-folded tortelloni that we will cook in a decadent but refreshing Lemon Butter Sauce.  WE will enjoy two fantastic side dishes, gorgeous vine ripened Roasted Tomatoes and crispy Parmesan Baked Zucchini.  Divine Limoncello Spritzers will give us the energy to keep going to make Hand-Cut Tagliatelle in Traditional Red Sauce, so good it will make you cry!  Of course, no meal is complete without Gelato and I am thrilled to share MY version of this magnificent dish, dreamy Dark Chocolate Gelato!  You WILL go home happy!  $79.00

au revoir for now lorie (002)

 

 

Getting Creative with Seashells

decorating with seashells

Nothing screams summer more than seashells.  I bought loads of shells years ago when I was throwing a 50th birthday party for my husband, you guessed it, the party was beach themed.

decorating with seashells

The seashells were packed up in boxes on shelves in the garage until one day I came across them and thought…huh, these might look good in my house!  Ever since then, I’ve been decorating for summer using these shells.

decorating with seashells

I’ll have to admit; I really hate to put them away when fall creeps in because I enjoy them so much.

decorating with seashells

This year will be especially hard because I am only now getting the place set for summer…no judgement, please!

decorating with seashells

I’m sharing the pictures because I thought you might enjoy them too!

decorating with seashells

This little bird made her next in a bed of seashells.  She makes me smile!

decorating with seashells

Stay tuned for next week, I am going to share a fun paper craft with you!

au revoir for now lorie (002)

decorating with seashellsDecorating with seashells 9

Peach Blueberry salad

Inspired Weeknight Meals- My Favorite Go-To Recipe

Peach Blueberry salad

It is hard to believe that in only a few short weeks kiddos will be back at school!

The lazy days of summer will soon be in the rear-view mirror and we will all be back to our schedule.

As we slide back into a routine, does the question “What’s for dinner?” ever haunt you?

I have to be honest, I often dread that question too and my job is creating fabulous food!

Mediterranean chicken

Coming  up with something that tastes good and does not take all day to prepare night after night can be a challenge!

Parmesan green beans

Weeknight Meals is a fun class that offers great new recipes and inspiration to help you get dinner on the table night after night and feel great about it. There are still a few seats open so register TODAY by Clicking HERE.

fluffy biscuits

Thursday, August 22nd 6:30-8:30  Weeknight Meals- Wonderful everyday meals designed to inspire YOU and have your family begging for more! Fresh foods made in a matter of minutes answer the question “What’s for dinner?” To get us in the mood to cook, we’ll start the fun with Red Berry Vodka Spritzers. Our fresh and bright Peach and Blueberry Salad is a great compliment to any dinner.  A meal fancy enough for company, but easy enough for everyday is Succulent Honey Bourbon Pork Loin with Mango Salsa served with irresistible Potato Pancakes. And how about fluffy Honey Butter Biscuits that work with ANY meal? One Dish Wonders are a favorite strategy for busy people.  Just assemble ingredients in a baking dish or pan and slide it in the oven and dinner is served!   Mediterranean Chicken, is one of my favorites, so colorful and drenched with flavor.  Baked Penne with Roasted Vegetable covered in melted, bubbly cheese is a hit! Jazzed up Roasted Potato Nachos are so good you better make extra! Parmesan Green Beans make a great side to any protein.  For dessert we will do a classic, moist White Butter Cake with Fudge frosting, OH MY!  BONUS Salmon recipe added to this class! Class fee $59.00

I have added a BONUS salmon recipe to this class since My guys have been catching fish like crazy.  It will come to you right from the Kenai River in Alaska!

And because we need to make dinner TONIGHT, below is one of my all-time favorite go-to’s.  Orange Glazed Salmon, and oldie but goodie and perfect, since we are in salmon season.

Orange glazed salmon

Orange Glazed Salmon

1-2 pound salmon fillet

1 orange

¼ cup brown sugar

2-3 tablespoons teriyaki sauce

1 teaspoon chopped parsley

1/2 teaspoon fresh thyme

Salt and pepper

Preheat oven to 350 degrees.  Place salmon in a baking dish, salt and pepper the meat.  Drizzle teriyaki sauce over fish.  Zest the orange and mix the zest into the brown sugar, rub the sugar paste all over the surface of the fish.  Cut orange into slices and place on top of the seasoned fish. Bake uncovered for 13-18 minutes until fat from meat bubbles to the surface. Sprinkle with fresh herbs before serving.

Dior gowns at the DMA

Two Magical Friday’s

Dior gowns at the DMA

As promised, a recap of the ATOP summer event, A Day of Dior, and in case you missed it; how to create your own Day of Dior.

Silk floral Dior gown

I had 2, sold-out events, both on Friday’s in July.  We met at the Dallas Museum of Art and begin our day together.

Dior gowns

The exhibit Dior from Paris to the World, is a feast for the eyes.  Each room, more beautiful than the last.

Day-of-Dior-7.jpg

I had seen the exhibit in Paris more than 2 years ago and was moved deeply by it. The Dallas exhibit is very different than the one in Paris.  One of the unique features of the Dallas exhibit is the inclusion of artwork in many of the rooms.  Seven pieces of artwork that are part of the permanent DMA collection, and 2 that are borrowed, are incorporated in the exhibit.  The artwork, like Monet’s “Water Lilies” seen here, help to create a particular mood in each room.

Dior gowns at the DMA

The painting called “The Abduction of Europa” by Jean Baptiste Marie Pierre, along with the Dior gowns, created a dream-like experience.

Day of Dior 11

Next, a delicious lunch at Bistro 31.

Bistro 31 menu

Good food and…

This slideshow requires JavaScript.

Great company!

Dior boutique.

And finally, to the Dior boutique for stories about classic products at Dior.  Learning the history and back ground of this iconic brand was definitely the highlight of the day.

 Champagne ands sweets at Dior

Champagne and sweets in the salon made it very special too!

Dior Swag 6

And the day was capped off with treat bags given to each guest of A Taste of Paris. A good time was had by all!

The land in Burgundy France.

I am thrilled to share that A Taste of Paris will be offering quarterly, French Inspired events.  After the success of the first event, A Day of Dior, I am more convinced than ever that YOU want events like this!

Pommard 1 (1)

What’s next?  A Taste of Paris presents: Burgundy, France comes to McKinney, TX!  All of the details and only 15 tickets available by clicking HERE.

 

Glass of champagne.

To Create your own Day of Dior:

Book Tickets in advance for the Dior exhibit

Make a reservation at your favorite French restaurant for lunch after the exhibit.

Plan to make a stop at the Dior boutique for a little shopping.

Stop off at your favorite sweet-shop for a treat.

Enjoy!

 

 

 

 

 

 

 

au revoir for now lorie (002)

Dior SWAG for A Day of Dior Guests!

Dior Swag bag

Last Friday was the first A Taste of Paris- A Day of Dior event, and today will be the second.

Rainbow windows at Dior exhibit at the DMA.

What a feast for the sense!

Stay tuned for the full recap of the event coming next Tuesday with plenty of photos and a how-to create YOUR own day of Dior!

A huge part of the joy in putting this event together was crafting an amazing SWAG bag for each guest and I’d like to share it with you now!

Dior goodies

All kinds of goodies from Dior  Beauty were included in the gift bags along with a gorgeous Dior fall look book.

Lombardi gift cards and pop champagne.

Gift cards for Lombardi Group, one of my all-time favorite restaurant brands were given as well as POP Pink champagne splits, perfect for a girly touch.

The little dictionary of fashion by Christian Dior

This pretty Little Fashion Dictionary by Christian Dior was a true throw-back and a must for any Dior event.

6-pack of mini cupcakes from Bird bakery.

Nothing cures a sweet craving quite like a 6-pack of mini cupcakes from Bird Bakery and when they are inspired by Dior, well, they are extra tasty!

Kiehls 2

Kiehl’s, the luxury skin care line, got in on the action too, and shared these lovely gifts with participants.

Dior red dress cookies

And for just a touch of whimsy, Dior red dress cookies by @sugarcomacookies.

Dior Swag 5

Don’t you just love getting goodies?

Have you heard?  The A Taste of Paris fall event is live and tickets are selling quickly!

Pommard 1 (1)

Chateau Pommard, one of the most prestigious wine houses in Burgundy will be making a trip to McKinney, TX this fall; for an exclusive VIP event for A Taste of Paris guests only.  For more information on this exquisite event and for tickets CLICK HERE

Hope to see you there or at a class this Fall!

au revoir for now lorie (002)

 

Stone Fruit Chutney Over Brie-Oh My

Stone Fruit Chutney Over Brie

Sometimes it’s the simplest things in life that taste the sweetest.  Stone Fruit Chutney Over Brie is definitely in this category. So simple to make and it really wakes up your taste buds.

Stone fruit chutney over brie on a grazing board.

Stone fruit is only in season a short time so grab bushels of cherries and nectarines NOW and what you can’t eat; make into chutney.  You will be glad you did!

Stone Fruit Chutney over Brie

1 wedge Brie

2 small nectarines peeled and chopped

1 cup fresh cherries pitted and sliced in half

1 teaspoon fresh lemon juice

Pinch of lemon zest

¼ cup sugar

1 teaspoon vanilla

Pinch of salt

In a small chef’s pan combine, fruit, sugar, lemon juice and zest and salt.  Cook over medium heat until mixture is bubbling, turn the heat down and simmer until the fruit is broken down and the juice is a thick syrup.  Remove pan from heat and stir in vanilla.  Pour hot mixture over the Brie and serve with French bread or for dessert, ginger snaps.

au revoir for now lorie (002)