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A Message From Jill Spring 2008
Throughout the years I have been fortunate to have traveled around the world, from all of Europe, to China and Japan and with 25 trips to France. I have worked with companies designing cookware, appliances and tools melding the attributes of professional cookware into products for home use. I have visited almost every state in conjunction with my PBS cooking series and spent almost 3 years in the Napa Valley , learning about organic food production and American wines, before returning to Wisconsin to teach classes. Each trip has provided me exciting experiences to share with my students. I hope you will join me this winter at the cooking school in Wisconsin for a one day, weekend, or weeklong cooking course! This year I am designing more classes based on my work with organic producers from Northern California, Wisconsin and France. In addition I will feature new courses on pairing foods with wine. Join our email list for updates.
Please visit the website at www.osthoff.com
Please visit the website at www.osthoff.com
Join Jill's Napa Valley Wine and Food Tour
September 17-21 2008. Jill spent the past 2 years living and learning in the Napa Valley about organic and sustainable agriculture and California wines. Join her on a trip to the valley next September for a special visit to a few of her favorite wineries. Participants will bottle their wine and create personalized labels that can be shipped home, perfect for gift giving! A vineyard tour, wine seminar and lunch paired with wine will follow the bottling. Additional vineyard tours, hands-on seminars in which everyone learns to blend wine, lunch in a vineyard, and visits to the the spectacular farmer markets are all included in this special trip with Jill Prescott as your guide. Contact us at events@jillprescott.com
To View our Guest Chef Series Click Here
To View our Guest Chef Series Click Here
Foie Gras
Jill visited the Sonoma Foie Gras Farms in California as well as years ago in the Gascony region of France to learn about the production first hand, just as she had when veal production was at issue in 1991. Jill strongly supports the farming practices of foie gras production in this country as well as the this county's organic and sustainable farming practices. Not only are the ducks treated well but raised in extremely clean conditions. There has been a great deal of misinformation from radical groups concerning the production of foie gras. We will continue to educate rather than react to mis-information. It is Jill's mission to seek out and promote the farmers that raise animals in humane conditions. Join us this December for Jill's spectacular Foie Gras and Duck cooking class featuring the spectacular products of Sonoma Saveurs!
To purchase exceptional duck and foie gras products visit;
http://www.sonomasaveurs.com/
Please consider supporting a cause Jill has strongly supported for for the past 9 years. Wisconsin is home to some of the worst PUPPY MILLS in the country where dogs are raised in deplorable conditions. Please help ban these mills in Wisconsin and across America. To see how you can help protect man's best friend.
Visit www.NoWisconsinPuppyMills.com
To purchase exceptional duck and foie gras products visit;
http://www.sonomasaveurs.com/
Please consider supporting a cause Jill has strongly supported for for the past 9 years. Wisconsin is home to some of the worst PUPPY MILLS in the country where dogs are raised in deplorable conditions. Please help ban these mills in Wisconsin and across America. To see how you can help protect man's best friend.
Visit www.NoWisconsinPuppyMills.com
The Cast of CSI Las Vegas and Jill
CSI star, Eric Szmanda of the hit CBS series wanted to host a party for his friends but not just a catered dinner. He wanted something special.
Eric Szmanda invited Jill Prescott to his home to conduct an interactive participation cooking class with the cast of CSI . The cast created a an elegant French dinner under the guidance of Jill Prescott in the hills of Hollywood. The menu included our signature Steak au Poivre with Cognac, Cream , Pink and Green Peppercorns, Wild Mushroom Soup, Asparagus and Fresh Herb Soup , Coquille St. Jacque, Seafood en Papillote , Foie Gras with Carmelized Apples and Calvados, Sauteed Steak Crepes with Vegetable Bechamel Sauce, Hot Goat Cheese Salad, Bittersweet Chocolate Chambord Mousse and Profiteroles. The cast made the entire dinner from start to finish to include the elegant desserts! Following three intense hours of slicing, dicing, stirring, sauteing, and piping pastry mixed with sipping the chic Schramsberg 'Champagne' we all sat down to a exquisite French meal.
Special thanks to Robinsons Family Vineyards and Stelzner Vineyards of the Stag's Leap district in the Napa Valley for providing perfect wine pairings for the event.. See Photos in our Photo Gallery click here
Eric Szmanda invited Jill Prescott to his home to conduct an interactive participation cooking class with the cast of CSI . The cast created a an elegant French dinner under the guidance of Jill Prescott in the hills of Hollywood. The menu included our signature Steak au Poivre with Cognac, Cream , Pink and Green Peppercorns, Wild Mushroom Soup, Asparagus and Fresh Herb Soup , Coquille St. Jacque, Seafood en Papillote , Foie Gras with Carmelized Apples and Calvados, Sauteed Steak Crepes with Vegetable Bechamel Sauce, Hot Goat Cheese Salad, Bittersweet Chocolate Chambord Mousse and Profiteroles. The cast made the entire dinner from start to finish to include the elegant desserts! Following three intense hours of slicing, dicing, stirring, sauteing, and piping pastry mixed with sipping the chic Schramsberg 'Champagne' we all sat down to a exquisite French meal.
Special thanks to Robinsons Family Vineyards and Stelzner Vineyards of the Stag's Leap district in the Napa Valley for providing perfect wine pairings for the event.. See Photos in our Photo Gallery click here