Food & Wine Workshop with Chef Liz

Katie Preparing Chef Liz's Hors d'Oeuvres

One Brave Soul in O’Vineyards Kitchen…

One brave soul dared to spend a few hours in the shoes, or rather apron of Chef Liz to participate in one of O’Vineyards’ fascinating Food & Wine Workshop. Katie’s parents hungrily observed the process as she learned how to prepare a multiple-course meal under the guidance of none other than Chef Liz herself. Katie began by testing her skills at preparing Chef Liz’s unique sweet-and-savory hors d’oeuvres:

  • Pear-Roquefort Crumpets with almond slices and coconut shavings
  • Homemade Spring Rolls and Chef Liz’s garlic and lime soy sauce
  • Melted Goat Cheese and Herb Crumpets, starring rosemary and thyme from O’Vineyards very own herb garden (yes, they do grow plants other than grapevines!)
  • Black Pudding Stuffed Apples

Not dainted by this initial challenge, Katie dared to attmempt the second step: preparing Liz’s internationally inspired main dishes, including:

  • Bami (an Indonesian national dish composed of vermicelli noodles, spring onions and other vegetables)
  • Roasted turkey à la crème fraîche with leeks
  • Perfectly grilled Merguez, the celebrated lamb- and beef-based sausages typically enjoyed in North African dishes
  • Mashed Potatoes with Melted Brie
  • Twice-Baked Potatoes à l’Américaine, with fresh chopped bacon, melted brie and chives from the O’Vineyards herb garden

The second-to-last challenge in Katie’s Workshop involved learning which herbs go best with which cheeses. She found that some of the best pairings were sheep’s milk cheese with rosemary, and the brie with a sage leaf.

To finish “avec une petite douceur” (with a little touch of sweetness) — as Mom and Dad’s tastebuds could hardly hold out another minute — Chef Liz walked her through the process of making the perfect Tarte Tatin, a sort of carmelized apple upside down pie, if I may dare. This final challenge proved to be a difficult one: properly carmelizing sugar is no easy task, and neither is the scary-impressive-pie-flip-over step, but Katie pulled off these final stunts with flying colors.

Katie was very proud (and after surmounting the challenge, quite hungry too). The other guests around the table were delighted to taste the end result of Katie’s culinary escapade, accompanied with none other than Joe’s pairing of O’Vineyards delicious wine! Having personally experienced all of these dishes and many more delicious meals paired with O’Vineyards wines at the Winemaker’s Table, I can only say…

“Way to go, Chef!”
Food & Wine Workshop with Chef Liz

Way to Go, Chef!

How to find us

Domaine O’Vineyards, located in the North Arrondissement of Carcassonne, is just minutes from the Carcassonne train station, the Medieval City, and the Carcassonne Airport.
GPS coordinates: 43.259622, 2.340387

O’Vineyards
Wine, Dine, Relax at our Boutique Vineyard
Unique thing to do in Carcassonne
Wine Cellar. Winery Visits. Wine Tasting.
Wine & Food Pairing

North Arrondissement of Carcassonne
885 Avenue de la Montagne Noire
11620 Villemoustaussou, France
Tel: +33(0) 630 189 910

  1. Best by GPS.
    Follow the signs to Mazamet/ Villemoustaussou using the D118. At the end of the last straight part of D118, you will come to a roundabout with the Dyneff gas station.
  2. Take the exit towards Pennautier. Continue 500m to a small roundabout and go straight over.
  3. Look out for the second road on your right, Avenue des Cévennes which curves up hill (about 1km) to Avenue de la Montagne Noire on the left.
  4. At the last juction, bear left. the road sign “Ave de la Montagne Noire” (confusing as it seems to show a right turn)
  5. After another 500m you will see our red brick color building in the middle of the vines.
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