Debbie began her cooking career in a small Atlanta restaurant, calling her mother every day to inquire, “how do you make this?” She went on to a full apprenticeship under French chef, Jacques Gely and an intensive professional course taught by Madeliene Kamman. In l979 she opened her first restaurant on Ocracoke Island, and in l984 purchased and founded The Back Porch Restaurant. Over her fifteen years there, she wrote The Back Porch Restaurant Cookbook, and was covered by Saveur Magazine, Gourmet Magazine, Bon Appetit, The Washington Post, and The New York Times, among others.
This class will cover basic cooking techniques, including soup and sauce making, baking, saute, roasting, de-boning and filleting of meats and seafood, vegetable preparation and exotic desserts. We will prepare a five course meal together every day, all amidst an informal atmosphere of fun and good food!

What's was cooking in 2007 (keep checking back for an updated menu for 2008)?
Fried Flounder with Homemade Tartar Sauce
Island Crabcakes
Shrimp Provencal with Cheese Grits
Salmon in Chile Ginger Marinade with Roasted Cumin
Glaze
Beef Tenderloin with Olive Tapenade and Chevre Butter
Maple Sweet Potatoes
Asparagus with Beet Mayonnaise
Black Eye Pea Cornbread
Apple Dumplings
Lime Mousse with Mangoes

Materials Fees
TBA
Contact
dwellsart@yahoo.com