CUSTOMIZED PHOTOGRAPHY LESSON AND/OR COOKING WITH FRIENDS 30 MINUTES FROM MONTREAL

Bread lovers this is for you……….YES…..YOU:)

DSCF0019

Team building bread baking course for advanced and beginners .

Please request a date by E-mail: antonfercher@ videotron.ca

or call me at 514-8658977  speak to Anton

10 hour course : 5 breads

5 hour course::  2 breads.

Production:

. Austrian Handsemmel

Austrian Handsemmel

. Tyrollean Farmers bread

Tyrollean Farmers bread

. Big Anton (Sourdough) -10 hour course

Big Anton

. Anton’s cumin white bread (sourdough)-10 hour course

Antons cumin white bread

. Anton’s 100% rye bread.-10 hour course

Anton's 100% rye bread

Bring your own cold cuts, cheese, butter, marmalade which can be put on our fresh baked bread.

Course Price for 10 hours:   1 – 4 person = 110.00 per person

                                                            5 – 6 person = 90.00 per person

                                                            7 – 8 person = 80.00 per person

                                                            9 – 10 person = 75.00 per person

taxes are included.

Course Price for 5 hours:   1 – 4 person = 77.00 per person

                                                            5 – 6 person = 63.00 per person

                                                            7 – 8 person = 56.00 per person

                                                            9 – 10 person = 50.00 per person

taxes are included.

Groups of more then 10 person please call for price.

Payable with Visa or Master card or debit one week before agreed date.

Location:

110 chemin Pigeon, St. Michel de Napierville

Quebec, Canada J0L2J0

https://maps.google.ca/maps/myplaces?hl=en&ll=45.252975,-73.540109&spn=0.005944,0.007081&ctz=240&t=h&layer=c&cbll=45.252975,-73.540109&panoid=kNd-FLqQIVQnWWB5q8EV3w&cbp=12,200.62,,0,0&z=17

 

To all participants:

A great thank you for spending your time with us at the farm.

Anton

 

http://www.mypublisher.com/?e=OHm3Q8zJl3SFhfZ9SF1IQS1E3MiUpJ_-&_mp=IdKsrfpTy0Rr8wGl/P5xgCBweNRdWkSs%0a&utm_medium=Email&utm_source=Share&utm_campaign=Client_Sharer

The sky was cloudless and deep blue, the sun sparkled, and not the slightest breeze disturbed the pastoral setting for the second edition of Anton’s culinary field day at his farm. Mother Nature did her best.

Chefs: SergioMichaelMartinMichaelClaudioMarinoAngelo.

And so did the participating chefs, who cooked up a veritable feast for close to a hundred gourmets. Fortified with a glass of wine of their choice, white, rosé or red, or simply with water, the patrons started their culinary trek across the small hobby farm.

At the first station Chef Sergio Mattoscio from Macaroni Bar in Montreal carved up a melt in the mouth suckling pig, served with the tiniest French fries imaginable.

Claudio Mollica, who had come all the way from Niagara Falls from his Ristorante Casa Mia, was true to his roots and devised a dish of home cured bresaola with shaved truffles, pickled Italian mini peaches and a cloud of foie gras foam.

Chef and owner Marino Tavarez from Café Ferreirain Montreal also did not stray from his origins. He served lusty, rustic Portuguese paella with rabbit, chorizo and a medley of seafood.

Close by was a “tank up” station, by this time most glasses were empty. The guests seemed to appreciate the three award winning wines from Mr. Paul Lizak  www.legendsestates.com/

Chef Martin Roy from Primi Piatti in Saint-Lambert was out in a sunny field, but well protected from the sun by a small tent. He served up his homage to Québec duck and foie gras. A beautiful to look at verrine was layered with rillettes de canard, micro greens and tiny edible flowers, topped with a thin slice of foie gras . This was served beside his signature dish of crème brulée de foie gras. Yummy!

Thank you to Madame Diane Seguin from le Marché d’été for supplying the tents.

Then it was off to the stand of Chef Angelo Baggio from Restaurant Salute in Montréal. He regaled the diners with his version of braised Quebec lamb shanks and potato gratin.

At all these stations the clients could relax on very rustic benches made of straw bales and smooth wood planks. Luckily for the gourmets, who were slowly transformed into gourmands, Anton had set up in a protected grassy field a kind of outdoor bistro with chairs and tables. Here, if you felt inclined to do so, some calories could be worked off with games of pétanque, because more food was beckoning. Chef Michael Blackie from le Café in the National Arts Center in Ottawa surprised with his gourmet version of Sloppy Joes, which were highly spiced, delicious and devoured with gusto by all.

 A special thank you to  http://kloversales.com/ for sponsoring all biodegradable accessories!

A touch of modernity was presented by Michael Holland. He was in charge of dessert and came up with a somewhat countrified version of the molecular cuisine he is so well known for at XORestaurant in theHotel Saint James. Dehydrated corn bread with salted butter powder a red pepper glass some macerated peach and LN2 tarragon Buttermilk-ice-cream.

The last station was manned by Anton himself; he served a variety of Québec cheeses, accompanied by his wholesome home baked breads.

While the patrons sipped a last glass of wine, refreshed themselves with water or coffee for the drive home, already their pressing concern was if there would be a third edition next year.

La Table Champêtre wishes to thank all family and friends who gave so generously of their time and advice. Without them this Field Day would not have been the success it was.

Photography by Louka Fercher & Anton Fercher

The Table Champêtre  made a first appearance at the newly created Farmers’ Market which is held  in the city center of Saint- Lambert every Thursday afternoon till mid September.
 We introduced two kinds of our home-baked sourdough bread and they sold, well just like “hot cakes“. Next week, on August 17, we will be back with a surprise
La Table champêtre a fait sa première apparition au tout nouveau Marché des fermiers qui se tient au Village de Saint-Lambert tous les jeudis après-midi jusqu’à la mi-septembre.
Nous avons présenté deux variétés de notre pain maison au levain et elles se sont vendues littéralement “comme des p’tits pains chauds”.
La semaine prochaine, le 17 août, nous serons de retour avec une surprise.

Chef Claudio Mollica’s table

Les grands chefs venant de partout au Canada sont invités à relever un double défi à la ferme d’Anton, un projet qui dure déjà depuis mai 2009.

Dans la première partie du concours les chefs sont en plein dans leur élément : ils doivent créer un chef d’œuvre culinaire de huit services pour six à huit convives. Cet exploit doit être accompli dans la cuisine bien équipée de la ferme et servi dans la salle à manger, à une date pré-établie.

La deuxième partie est sûrement plus intimidante pour la majorité des chefs parce que c’est au studio qu’ils se rendent. Là ils doivent créer en blanc et noir, non pas un plat cuisiné de leur propre cru, mais un arrangement culinaire peint ou dessiné sur une toile. Jusqu’à maintenant trois chefs ont relevé le gant et se sont révélés être des artistes étonnamment doués. Leurs prouesses gastronomiques ont sans doute laissé leur empreinte dans la mémoire de quelques clients choisis, mais leurs tableaux qui pendent aux murs du studio peuvent être encore admirés par tous les visiteurs de la ferme jusqu’en décembre 2013. Après cette date ces véritables chefs d’œuvres  seront mis à l’encan et le produit de la vente ira à des organisations de charité.

Chefs from all over Canada can face a two part challenge at Anton’s Farm, a project which has been ongoing  since May 2009.

In the first part of the challenge the chefs are right in their element: they have to create an eight  course culinary masterpiece for six to eight paying guests. This feat has to be accomplished in the farm’s well equipped kitchen and served in the dining room, on a fixed date.

The second part is certainly more daunting for most of the chefs, because they are off to the farm’s studio. Here they have to create in black and white, not their usual edible art, but one painted or drawn on a real canvass. Till now four chefs have picked up the gauntlet and emerged as surprisingly  talented visual artists. Their gastronomic prowess has undoubtedly left an  imprint on the memory of the select diners, but the pictures hanging in the studio can still be admired by all visitors to the Farm till December 2013. After this date these true chef-d’oeuvres will be auctioned off, the proceeds going to charity.

Participating top chefs:

CLAUDIO MOLICCA  / CHEF OWNER AT CASA MIA RISTORANTE  /  NIAGARA FALLS.

CHEF MICHAEL BLACKIE EXECUTIVE CHEF AT NAC LE CAFÉ / OTTAWA.

CHEF MICHELE MERCURI / EXECUTIVE CHEF AT XO LE RESTAURANT  / HOTEL LE ST. JAMES / MONTREAL.

CHEF MATHIEU CLOUTIER / CHEF OWNER AT RESTAURANT KITCHEN GALERY / MONTREAL,

HERE IS PART 1  FROM ARTIST CLAUDIO MOLICA THE 8 (10) DISHES HE PRODUCED FOR 8 VERY SATISFIED GUESTS.

This slideshow requires JavaScript.

%d bloggers like this: