Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages, and travel. She also writes a blog that is very engaging: http://www.monappetit.com/ . She has studied cuisine in France, where she earned the Grand Diplome d’Etudes Culinaires from La Varenne cooking school in Paris and Burgundy. She has authored 15 cookbooks, and has edited or contributed to dozens of other books. Recently she was part of the team of writers and editors who worked on the groundbreaking Modernist Cuisine: The Art and Science of Cooking book which was authored by Nathan Myhrvold, Chris Young and Maxime Bilet.
Cynthia taught a wild mushroom cooking class at the Shelburne in 2007, and we’re delighted to have her back.
For the class on Saturday, October 25th, she will prepare Porcini-Dusted Salmon with Wild Mushroom Ragout, Northwest Meurette, and Braised Wild Mushrooms and Winter Greens with Golden Beets. Attendees will have the opportunity to watch the preparation of these dishes as well as taste the results!
Be sure to sign up soon, as space is limited for this fun and educational class.
Call (360) 642 – 2442 to sign up