When Anne Boulley accompanied her husband, Allan, in their move to the West Coast in July, it didn’t take her long to find an outlet for sharing her cooking skills.
She has scheduled a series of cooking classes, better “gourmet” cooking classes, in Brookings, beginning today (Oct. 7), with “Baking Artisan Breads: The No-Knead Way.” All classes will be at The Event Center, 800 Chetco Ave.
The Boulleys are well-known on mid-Michigan television, with their popular show, “The Geek and the Gourmet,” a self-produced food events program, featuring interviews with interesting culinary professionals sharing step-by-step seasonal recipes.
Allan, who shared script-writing, directing, and producing, plus camera and cleanup duties with Anne, will not be associated with Anne’s six food events in Brookings. He is kept busy with his technical position working for the Elk Valley Rancheria, which brought the Boulleys to the area.
After investigating the coastline, Anne and Allan agreed that they preferred to live in Brookings, which she considers the best place to offer her easy, yet elegant, cooking instructions.
The classes, scheduled from 6 to 8:30 p.m. on Wednesdays, will include Mastering The Art of French Cooking: A Meal In Honor of Julia Child, on Oct. 14, French Inspired Seafood Dishes on Oct. 21, Make Your Own Pastas and Sauces! on Oct. 28, Homemade Marshmallows! on Nov. 7, and, just in time for the holidays, Gourmet Christmas Candy on Nov. 14.
Anne’s invitation to join the first class includes, “Mmmmm, the aroma of fresh baked bread right from the oven. Who doesn’t love good bread?”
The fee for today’s bread making class is $25 for one and, for those who enjoy sharing cooking opportunities, $40 for two.
Anne promises, “You’ll have fun getting your hands messy and receive a basket of goodies to take home, and beverages will be provided.”
To reserve a spot in the class, call 541-412-6491, or online at http://www.thegourmetguide.com
For culinary information, visit Anne’s food blog at http://www.menuforlove.com, or check out her latest article in Food magazine.