Women's History Month: 'Julia Child and the Ominous Omelet...and more'
with Instructional Chef Kate Sonders Solomon '00
Wednesday, March 23, 6:00 PM - 7:30 PM (Eastern)
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Who knows why the College celebrates Julia Child in November, the month in 1948 she moved to France? Julia was born in April, 1912; she was graduated from Smith College in May (?) 1934. March 15, incidentally, (1951) is the date she entered the Cordon Bleu. We choose to celebrate her now, during Women’s History Month, with ‘Julia Child and the Ominous Omelette…and more,’ a demonstration and ‘cook-along’ with alum and instructional chef Kate Sonders Solomon ’00.
The perfec
t omelette is a treasure to behold and taste but deceptively difficult to execute. Kate will instruct you on how to do this step-by-step, sharing the secrets (hacks) that ensure the desired outcome. But this will be no ordinary omelette. She has chosen two of Julia’s signature recipes, the Rolled Omelette (L’Omelette Roulée) and her oven-baked Ratatouille casserole. Kate will also take you through side salad of seasonal greens and the 'simplistics' for creating a perfect vinaigrette each and every time.
The event is timed to prepare an evening meal at home for you or that may be shared with family and/or friends. The recipes complete with ingredients, required utensils and suggested wine pairings will be provided a few days earlier so that you can be prepared to work along with Kate. Zoom information will be sent along concurrently.
Whether you join us this time we look forward to future virtual (and eventual) live Julia Child cooking sessions featuring, specifically, her 25 top signature dishes. We would love to know which of these have the greatest interest for you. Please visit the following survey link to select your top five. This will help us greatly in planning future cooking events. Click here (To register, see links below)
About Kate
Kate is a cooking instructor living in the Rivertowns of Westchester, just north of NYC. She provides a relaxed, 
cooking experience for adults and children. Prior to teaching cooking classes, Kate worked as a cheesemaking apprentice at Sprout Creek Farm in Poughkeepsie, and as a researcher on Molly O’Neill’s cookbook One Big Table. She began her culinary career post-Smith as a cook at Rialto Restaurant in Cambridge, MA. In addition to teaching cooking, Kate is a co-founder and producer of Rivertown Public Market, an annual open-air food festival in Westchester.
Kate has been a featured chef for Smith College Alumnae Webinar Series several times over. Her “Virtual Cooking Class: Summer Gazpacho and Spanish Chickpea Fritters" on Aug. 27, 2020, "Homemade Veggie Pot Pies" on Feb. 5, 2021 and "Stuffing Croquettes and Spicy Cranberry Dipping Compote" Nov 12, 2021. In 2020, Kate complemented the Club's Fall-Winter annual pecan campaign with her brilliant instructional class, "Winter Holiday Cooking - focus pecans!" and, similarly, last May 2021, our virtual tea party with "High Tea Anyone? Preparing Delicious Accompaniments."
www.katesonders-solomon.com
Topic: 'Julia Child and the Ominous Omelet...and more' with Kate Sonders Solomon '00
Date: Wednesday, March 23, 2022 (Eastern)
Time: 6:00 pm - 7:30 pm (Eastern)
Attendance will be limited to 60 participants.
Cost: Free to Members; Nonmembers - $7.00
Members: Click to Register
Nonmembers: Click to Register
You must be registered before 4:00 PM on Wednesday, March 23 to join the event.
Recipes, the Zoom link and password details will be shared to registered guests by 8:00 PM on Monday, March 21, 2022, and, again, on the following days, up to two hours prior to the event.