We've had our first taste of Michelin-star food Wine Country-style at Solbar where we fortified ourselves with locally grown, sustainably farmed/fished food and now we're gearing up for a marathon of eating. (Remember that you can find more details on the restaurants we're dining at and what we're thinking of eating on our food blog.)
Day Three
On our final day of class, we'll go over menu planning. The cooking methods will delve into techniques for eggs and vegetables. Our education in sauces will finish with a variety of uncooked sauces and dessert sauces. We'll also learn about baking yeast dough.
When class is finished, we'll stop back at our cottage to refresh and change for our 8pm dinner at JoLé (inside the Mount View Hotel). We'll work up an appetite with a brisk short walk (two tenths of a mile) from our cottage to our table.
Day Four
We'll head south to Yountville, CA, a city that claims to have the highest Michelin star concentration in the world - 6 stars in just 6 blocks. (Depending on traffic this wine country stop is roughly half an hour to an hour away.) In a valley known for its grapes, Yountville celebrates its chefs. In addition, two Yountville restaurants, Bottega and Bistro Jeanty, are now included in Michelin's Bib Gourmand category. (Bistro Jeanty received a Michelin star from 2007 to 2009 and had been thought by Michael Bauer in December 2008, and contradicted by The Accidental Wino, to be coasting on its success. Michelin apparently agreed with Bauer taking the star away in 2010).
Day Five
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