Provencal cooking falls quite easily into the category of Cuisine du Soliel – much like its Italian & Greek counterparts, it relies heavily on the use of olive oil, herbs, and the bounty of the Mediterranean sea.
The Mediterranean influence brings recipes with hot spices and seafoods. Because of the mountainous country, without the rich farmlands and herds of dairy cattle, Provencal cooking uses very little milk, and goat cheeses are predominant. Garlic, olive oil and olives are the leitmotif, and the abundant"herbes de Provence" are the spirit of Beyond's Provencal recipes.
Sara graciously offered to host at her home in NE PDX. Please be sure to post what you are bringing at least a few days prior to the event.
THIS EVENT WILL BE MOVED INTO 2014.