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 2008? Daily Menus & Cooking Schedules
Monday {half session}
Fig dressing
Muffins
Corn bread for stuffing
Caramel sauce
Prep cakes
Pie crusts
Roux
Freeze clams

Tuesday
David’s bread
Fried clams—Deviled Clams
Boiled Drum/Fish Cakes
Succotash
Sauteed Bok Choy with Bacon, Onions, Vinegar
Chocolate Biscuits
Vanilla Ice Cream
Lola’s Pecan Pie
Fig cake
Cakes for coconut cake
Custard for pudding
Puff pastry

Wednesday {lunch at the Fish House}
Crab and Corn Chowder
Oyster Pie with Cornmeal Puff Pastry
Dirty Rice
Turnip Greens
Hushpuppies
Coconut Cake
Banana Pudding
Pork Roast in marinade

Thursday
Dale Mutro—Light Rolls
Mini Crabcakes and Fried Green Tomatoes
Salad of Ham, Chevre and Almonds with Warm Fig Dressing
Chili Ginger Marinated Pork Roast with Roasted Cumin Glaze
Roasted Chicken with Cranberry Pistachio Stuffing and Orange Glaze
Honey Roasted Acorn Squash
Brussel Sprouts
Chocolate Bourbon Torte
Crème Brulee

Friday Morning Breakfast for School
Huevos Rancheros Casserole
Polenta with Creamed Leeks and Chevre
Black Eyed Pea Cornbread
Potato Torta
David’s Pancakes
Cinnamon Apples
Muffins/Biscuits

Materials Fees
Additional fees--$100.00 per person
Students should bring for their own use paring knife, 8 or 10 inch French knife, a medium sized cutting board, whisk, rubber spatulas, measuring spoons and cups, and apron.

Contact
dwellsart@yahoo.com