Some Candy Talking, 2nd rev. ed.

fig. a: the set-up

If you couldn't attend last night's class on candying fruits and holiday baking led by Michelle and hosted by Natasha, Bernie, and Dépanneur Le Pick Up, and you're curious about what it looked like, well, the scene was something like this as Michelle launched into her introductory remarks.

fig. b: Michelle in effect

We're happy to report that attendance was 100%, in spite of the chaos and headaches that inevitably accompany the season's first real snowstorm. Plus, everyone showed up with their "A" game--they were eager, enthusiastic, and ready to roll up their sleeves and do some cookin'. The class was loose, fun, participatory, and it finished with the distribution of the night's booty, which included wedges of panforte, slices of stollen, cookies, and jars of candied fruit.

fig. c: who's that girl?

Michelle has posted quite a number of recipes, ideas, helpful hints, and other tidbits of information regarding the making and using of candied fruits here in the pages of AEB over the years. So, if you're interested in the topic, you weren't able to attend (space was extremely limited), and/or you're prepping for the holidays, you might want to check out the following links:

candying Meyer lemon peel

making fruitcake with exotic fruits

making homemade panettone

making panforte

making the world's most expensive marmalade

and last, but certainly not least, making quince paste

Finally, thanks to Natasha for organizing, to Bernie and the Dep for hosting, and especially to everyone who took part in the course. The idea is that Michelle's class was the kick-off to a cooking class series at Dépanneur Le Pick Up, so stay tuned to these two blogs for any and all information about upcoming events.

am/km

p.s. If you're interested in a somewhat less biased (and much more thoroughly photographed) account of Michelle's night of candied fruits, check out this link to the Gastronomeal blog. You won't be disappointed.

p.s. 2 Still hungry for more photographs? Check out the extensive coverage at Dépanneur Le Pick Up's blog!

AEB @ CBC

fig. a: Michelle! Live!! On Air!!!

Actually, it was more like "MM @ CBC," because that's where Michelle was to be found today at about 7:40 am: on air, with the CBC's Jeanette Kelly. I was in-studio, too, but only to lend moral support (and to snap a photograph or two).

The occasion? Well, Michelle has a cooking class on candied fruits and how to use them tomorrow evening at Dépanneur Le Pick Up, and when the good folks at All in a Weekend caught wind, they asked her down to the studio to say a few words about candied fruits, holiday baking, being in the restaurant biz, and how she got into this pastry chef racket in the first place.

If you're thinking to yourself, "what's the point of telling us after the fact?," well, Michelle specifically asked me not to advertise her guest spot on AEB. She told me she was shy. Then she went ahead and tweeted all about it, unbeknownst to me. Go figure.

Anyway, I bring up the matter only to tell you that if you're interested in taking Michelle's class, you might still be able to. The class was SOLD OUT, but as of this morning, there was one spot available because some unlucky soul had to cancel. So if you contact Natasha at "natasha DOT pickowicz AT gmail DOT com"--in a hurry!--you might just be able to join us for the fun. And, if you missed this morning's broadcast, our friend Graham at "All in a Weekend" told us that they'd be archiving Michelle's interview later this week, so we should be able to post the link sometime soon.

How'd the interview go? Great. Michelle was a little more buttoned-down than usual, and 7:40am is a little early for a pastry chef/night owl like her, but she loved talking to Jeanette, and Jeanette really enjoyed talking to Michelle, and the fact that Michelle brought in some treats (ginger cookies!) didn't hurt either.

Can't make the class? Missed the radio show? Feeling shut out? Well, you can find an AEB-approved recipe for panforte (with candied fruit) here.

Now we're back at home, having a coffee, enjoying the morning, and listening to Michael Hurley sing about having tea and listening to the CBC...

aj

Michelle! Live!! @ Le Pick Up!!!

From our friend Natasha at Popcorn Plays comes the following exciting (and flattering) announcement about a special guest appearance by Michelle (what can I say? the girl's unstoppable!) at Dépanneur Le Pick Up.  If you've ever wanted to take a class with Michelle, here's your chance:

Montreal readers — check this out!

Join us at the Dépanneur le Pick Up for an interactive evening with talented chef Michelle Marek, the head pastry chef at Montreal restaurant Laloux. Michelle also runs the mouthwatering food blog ...An Endless Banquet with her partner AJ Kinik.

On Monday, December 6, we will be exploring ways to incorporate candied fruits into unique winter desserts. The workshop will include a presentation and execution of:

Panforte with spices, chocolate + candied fruits

Stollen with marzipan + candied fruits

Crystallized fruits

Ginger cookies

The workshop will begin promptly at 7:30pm. Each participant will be making his or her own desserts to take home, with guidance and instruction from Michelle. Come early for hot cider! The registration fee is $30 and will cover all costs for the desserts presented. The Dep is located at 7032 Rue Waverly.

The Dep is a cozy, intimate space — please register soon as there are only 15 spots. Cash only, please. To register, email me at natasha DOT pickowicz AT gmail DOT com.

We think you’ll leave inspired and ready for the holidays!

Get it? Got it? Good.

Yes, that's right, that's a whole lot of value for 30 bucks, and it promises to be a whole lot of fun too, so make a reservation, and mark your calendars.

aj

Another First

fig. a: Michelle's panforte

We've mentioned cooking classes here at "...an endless banquet" before, but who ever thought we'd have the occasion to mention our own?

That's exactly what happened, though: a couple of weeks ago Michelle gave her very first cooking classes. Well, not her absolute very first cooking classes. She's been known to host free "cooking classes" for small groups of our friends on topics like making and canning your very own tomato sauce. But these were her first professional cooking classes, and they took place at a very professional, very chic location: Les Touilleurs.

fig. b: Michelle's candied fruit

The agenda for the evening consisted of three things: 1) candying fruit, including oranges, lemons, and quinces; 2) using the candied fruit to make both a fruitcake and a panforte; and 3) making an autumnal preserve, the infamous l'autrichienne, with apples, raisins, and walnuts.

I know what you're saying: "Great! What's the point of telling us after the classes took place?"

We apologize for having been remiss in advertising these events, but, frankly, the two classes were fully booked months ago, and they got fully booked almost instantly--between the time Michelle made the final arrangements with our friends at Les Touilleurs, and the time she told me later that day (!). Suffice to say, Les Touilleurs' cooking class series is very, very popular.

Anyway, the classes went exceedingly well and Michelle hopes this is just the beginning, so, should there be a "next time," dear readers, we'll do our best to get the word out to you pronto.

For more about Les Touilleurs' cooking classes, give them a call: 278-0008

aj