Out with our Director: A delightful culinary experience presented by Linda Gillette, member of the Huguenot Society of South Carolina and the French Protestant (Huguenot) Church.
Our Executive Director, Elizabeth F. Gay, was so pleased to join Linda Gillette for her culinary class which she provided to members of the French Protestant (Huguenot) Church at 44 Queen in downtown Charleston, SC. Linda and her husband, Cleve, are members of the Huguenot Society of South Carolina as well as the French Protestant (Huguenot) Church. Linda attended La Varenne at the Greenbriar, and after retiring from her “real” career attended Le Cordon Bleu of Paris. She traded her business suit for a chef’s jacket in 2000, and since then, has been a food writer, culinary instructor and television cooking show host.
Linda prepared a fresh Fruit Salad, Oeufs et Champignons, Asparagus in Puff Pastry, Sweet Potato Biscuits with Ham, Blueberry Mascarpone French Toast, Eggnog Pot de Crème with Toasted Swiss Meringue and Oranges in Champagne This was accompanied by a lovely white wine and each attendee received a receipt pamphlet entitled, “Life is Short, Eat Dessert First.”
Per Elizabeth, “Friends, let me tell you about this menu. Everything was delicious and I will do my best to represent the dance over our palettes that we all enjoyed. The French Toast had the entire table in heaven and it will surely be served this Christmas morning in some local homes. The blueberries are the star of this dish along with the use of the baguette. It soaks overnight as many breakfast casseroles do so it is easy to factor into Christmas morning. It can be accompanied by real maple syrup but honestly it was delicious just as it was with the bursting blueberries providing the flavor with each bite. The Oeufs et Champignons was really nice in contrast to the sweet toast. Served in individual ramekins, it remains warm and bubbly at the table and is a very good marriage of spinach, mushroom, egg and cheese. And the crowning moment was the Pot de Crème with its subtle taste of eggnog and the most beautiful Swiss Meringue on top and lightly browned. Even if you don’t usually like eggnog, you will love this dish. Unlike French meringue, the Swiss is a creamy, shiny and silky experience that just makes you say ‘yum!’ I also was impressed with the use of horseradish in the ham biscuit to offset a sweet jam as well as the ease of the lovely asparagus spears which would be a perfect addition to almost any plate or party service. The oranges were served in a lovely glass and one little stir with the spoon brought the liquid and fruit together for a refreshing flavor. This truly was the perfect assembly of sweet and savory and elegance for a brunch service.”
The workshop began in the kitchen where the attendees assembled around a beautiful butcher table and learned recipes and cooking techniques as Linda demonstrated. Then, the group adjourned to the beautiful dining room table for a seated brunch to enjoy the delights of our chef. “There is so much more to this workshop than learning to cook. It provides time for conversation and sharing memories, recipes, traditions and so much more. Everyone came away from the table with a new friend, an idea for Christmas breakfast, and our Huguenot ancestors were well remembered” Elizabeth added. “These are the very types of occasions that build the ties that continue to bind us all as friends. It was such a pleasure to attend this fabulous workshop and enjoy fellowship with members of the church as well as fellow members of our Society,” Elizabeth shared.
Don’t Miss These Treats!
For our Christmas Drop In on December 14th at headquarters, Linda and Elizabeth have worked up a special signature sweet to offer to guests. Please stop by and share in the holiday cheer and enjoy our talented member’s delight! Linda and Cleve will be there, too, and we can all thank them for their support of our Society. Cleve recently provided a tour at the church for our visiting student group. We are grateful for them both and all they do!
délices à l'orange
And March 5, 2024 Linda and Elizabeth will host a workshop to celebrate the citrus of southern France featuring the use of the orange. Keep an eye out in the e-newsletter for additional details as well as a post card mailing to lowcountry tri-county members. In this workshop two delicious dishes will be made featuring the orange fruit.
