21. French Cuisine Despite a common pangallic chauvinism, french cooking is not a monolith it ranges from the olives and seafood of Provence to the butter and roasts of Tours http://www.cuisinenet.com/glossary/france.html

French Cuisine Despite a common pan-gallic chauvinism, French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d'Argent. However, it all shares a seriousness about food. Throughout the country , French cooking involves a large number of techniques, some extremely complicated, that serve as basics. Any cook will tell you that French food will not tolerate shortcuts in regard to these fundamentals. Because mastery of sauces or pastry doughs is the center of the culinary arts, recipes themselves remain classic and constant. In a way similar to Japanese cuisine , it is expected that even the simplest preparation be undertaken in the most careful manner, which means disregarding the amount of time involved. This is one reason why French cooking has always seemed so daunting on the other side of the Atlantic. Americans love nothing more than combining innovation with time-saving ; it is the particular genius of the United States , and it couldn't be more at odds with the French aesthetic.

22. CuisineNet Digest: French Cuisine Introduction Despite a common pangallic chauvinism, french cooking is not a monolith it ranges from the olives and seafood of Provence to the butter and roasts of Tours http://www.cuisinenet.com/digest/region/france/index.shtml

**SSI ERROR** Atlanta Boston Chicago Los Angeles Miami New York Philadelphia Portland OR San Francisco Seattle Washington DC French Cuisine France France by Region Alsace and Lorraine Aquitaine and Environs: Bordeaux, Perigord, Charente Brittany Champagne Gascony and the Pays Basque Languedoc and Provence The Loire Valley Massif Central and Burgundy Normandy French Dishes A French Kitchen A Short List of French Menu Terms Continental Breakfast Ingredient Sidebar: French Sauces French Pastries French Cheeses The French Way with Vegetables ... Tournedos Despite a common pan-gallic chauvinism, French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d'Argent. However, it all shares a seriousness about food. Throughout the country , French cooking involves a large number of techniques, some extremely complicated, that serve as basics. Any cook will tell you that French food will not tolerate shortcuts in regard to these fundamentals. Because mastery of sauces or pastry doughs is the center of the culinary arts, recipes themselves remain classic and constant. In a way similar to

23. "The Invisible Chef Cookbook On CD Professional chef offers recipes and techniques, french cooking. Meals that can be accomplished in minutes. See samples. FormatCD. http://www.frenchbrothers.com/

Order Form FAQ's Preview Cookbook About Me ... Contact info YOUR INVISIBLE CHEF© COOKBOOK ON CD COOKBOOK ON CD What is "The Invisible Chef" cookbook? It is an exciting new cookbook on CD. It is a one of a kind cookbook which makes cooking fun and simple. The cookbook uses browser navigation and works even if your not connected to the internet. The Invisible Chef cookbook has 241 recipes and over 350 color photographs! Here's what it does for you! You get an uncomplicated easy to follow cookbook full of restaurant proven recipes which allows you to cook fantastic meals in 30 minutes or less. How , we organize every step of the way so you'll have all your ingredients and easy to follow instructions right at your fingertips. How does it work? I nsert the CD into your computer (it runs itself). Now just point and click the underlined description below the pictures you'll find and you are immediately whisked away to that recipe. You can begin cooking immediately. E verything in the cookbook is designed to be user friendly, meaning that even someone with limited computer skills will find working with this cookbook a breeze.

24. French Holidays - French Cooking School Tours In Provence french cooking school tours in Provence with Rhode School of Cuisine is a different way to enjoy your French holidays. Explore our luxury rental houses too. http://www.rhodeschoolofcuisine.com/french_cooking_school/excursions_activities.

Excursions As part of the Rhode School of Cuisine experience, our staff offer several excursion possibilities to guests. Although there are some set excursions during the afternoons, because of the size of the French school we would like to be as flexible as possible - after all these are your holidays. If the group has a specific program in mind, we will do our best to accommodate their choice. Some of the possible excursions for your French holidays are listed below: Visits to selected restaurants and food markets A visit to Mougin with its local galleries and boutiques The celebrated perfume factories in Grasse A visit to the open food market of Forville in Cannes The glass blowing factories in Biot A visit to Chateau Saint Rosline Vineyard The Matisse Museum and Raoul Dufy Gallery in Nice The goat cheese farm in Gourdon Visit the Maeght Gallery and shop in St. Paul de Vence A visit to Chateau de la Napoule The ceramic and pottery workshops in Valbonne The Renoir Museum in Cagnes-sur-Mer A day on Cannes beach then shopping in the afternoon The Picasso museums in Antibes and Vallauris Possible trips to St. Tropez, Nice or Monte Carlo

25. Bonjour Paris -- French Cooking Without A Fuss french cooking without a Fuss, offers just straight forward, easy and delicious recipes that a typical French family would share on an every day basis. http://www.bonjourparis.com/pages/frenchcooking.php

Wednesday, 09th June 2004 PREMIUM MEMBERSHIP Here are the Benefits Sign up here home features ... CLICK HERE Marketplace Books Gifts Gourmet Hotels ... Travel Traditionally, the thought of creating French cuisine brings forth visions of frenzied hours in the kitchen, elaborate sauces and complicated recipes. However, if you were to visit a French home at meal time you would find that this is not the case at all. The focus is on the freshest, in-season ingredients to be used in relatively simple ways. No need to spend all day frantically measuring, stirring and tasting. My article, French Cooking without a Fuss, offers just straight forward, easy and delicious recipes that a typical French family would share on an every day basis. French Cooking without a Fuss French Cooking Without a Fuss: Tarte aux cerises Author: April Paute Added: ">

26. Southern French Cooking Classes you are vacationing in France, why not spend a week in the charming setting of a 17th century farmhouse where you will pick up new skills in Provençale cooking http://www.provence.guideweb.com/gastronomie/tuillieres/indexa.html

, their B&B (see webpage under "accommodations" at Guide Web) Drôme Provençale, have been requesting recipes and cooking lessons since they began in 1995. With Hermann's expertise as a trained chef and his long career in managing luxury hotels, you can be certain of an entertaining experience and fun at mealtimes. The herb garden and family vegetable patch will assure you a health-conscious menu besides. Then there is a heated pool for a relaxing swim and 40 acres of fields, woods and stream with a 2 km. nature trail for walking off any extra calories. Cooking classes for 2004 will be held: from April 5th to July 2nd and then from August 30 to October 29. HERE IS A TYPICAL WEEKLY PROGRAM: Monday arrival between 12:00 and 15:00, first cooking session at 16:00 to prepare dinner. Tuesday morning visit to local vineyard and picodon cheese center, 11:30 class preparation of light lunch, afternoon free until cooking session at 17:00 to prepare dinner. Wednesday Thursday Friday morning visit to internationally well-known potteries of Dieulefit and the old village quarter, home at noon to prepare light lunch, afternoon free, last cooking session at 17:00 to prepare dinner.

27. Not By Bread Alone: America's Culinary Heritage The influence of these chefs slowly permeated American culture, exposing growing numbers to french cooking techniques and dining manners. http://rmc.library.cornell.edu/food/gastronomy.htm

Gastronomy Before the 19th century, great cooking was experienced almost exclusively in the private homes of the wealthy. This began to change after the French Revolution, when the fall of the aristocracy left a number of talented chefs unemployed. Many of these chefs later opened some of the Continent’s first fine restaurants, winning devoted followers among the French bourgeois, who were eager to display their elevated tastes in food and fashion. This phenomenon produced some of the first "star" chefs, many of whom published compendiums of their repertoires and opinions. Their cookbooks not only served as self-advertisement, but also enabled the newly rich to reproduce the professional dining experience in their own private homes. Some of these French chefs went to work for ambitious restaurateurs in major cities like New York and London, or cities newly flush with wealth, such as post-Gold Rush San Francisco. The influence of these chefs slowly permeated American culture, exposing growing numbers to French cooking techniques and dining manners. The Pleasures of Dining Out The Art of Dessert French Chefs Arrive in America continue to The Elegant Table 2B Carl A. Kroch Library, Cornell University, Ithaca, NY, 14853

28. French Cooking Schools If you like to cook and travel, you can combine both passions for a week of magic and learning regional cuisine in one of our french cooking schools. http://www.theinternationalkitchen.com/french-cooking-schools.htm

French Cooking Schools The Italian Kitchen: French Cooking Schools If you like to cook and travel, you can combine both passions for a week of magic and learning regional cuisine at one of our French cooking schools . Our French cooking schools provide you with the opportunity to learn from the finest chefs while experiencing the beautiful surroundings. The programs offered at our French cooking schools are all taught in English and all equipment is provided. Through the use of cuisine, our French cooking classes introduce you the rich culture of the region you are staying in. In addition to learning from the finest chefs, each of the culinary vacations our French cooking schools offer also provide you with a wealth of cultural experiences. If you would like to learn more about our French cooking schools, please visit our homepage . From there you can learn more about all of our French cooking schools and the cooking tours offered. If you don't have time for a full culinary week or weekend at one of our French cooking schools, you can add a cooking class a la carte and still experience the magic of our French cooking schools. To view the a la carte classes available at our French cooking schools, please follow this link. French Cooking Schools A La Carte French Cooking Schools and Cooking Tours The International Kitchen offers a variety of French cooking schools from which you can choose. At one of our French cooking schools, "Cooking in Provence", you are invited to taste the fresh, pungent flavors of the land while dining in the soft evening air. Absorb the brilliant colors and sounds of an open-air market as you choose the freshest fruits and vegetables. Feel the warm sun and taste the cool wine during a leisurely picnic in a breathtaking setting. Like at many of our other French cooking schools, "Cooking in Provence" allows you to become a part of the wonders and the beauty that surround you. It is reasons like these that make our French cooking schools so alluring. If you would like to browse through all of the French cooking schools and cooking tours we offer, please visit our homepage.

29. FRENCH COOKING SCHOOLS: A WEEK IN PROVENCE 1593. Email Us. french cooking CLASSES A WEEK IN PROVENCE Condorcet, Provence, lessons. french cooking CLASSES A WEEK IN PROVENCE Itinerary. http://www.theinternationalkitchen.com/weekprov.htm

The leading provider of cooking school vacations to France and Italy since 1994. "Cookery is become an art, a noble science; cooks are gentlemen." -Robert Burton The International Kitchen One IBM Plaza 330 N. Wabash Suite #3005 Chicago, IL 60611 Toll free: Local: 312-726-4525 Fax: 312-803-1593 Email Us FRENCH COOKING CLASSES: A WEEK IN PROVENCE Condorcet, Provence A A A bout the cooking lessons: Your instructor, Master Chef Daniel Bonnot, is a superb teacher, both charming and knowledgeable. Born in France, Chef Bonnot worked under Parisian chefs for seven years, followed by a stint at the five star Savoy Hotel in London and La Caravelle in Guadeloupe. Seventeen years again he made New Orleans his home, where he was chef/owner of Chez Daniel and Bizous. He has been named Chef of the Year in both 1980 and 1995 and Bizou was named one of the 10 best new restaurants by Esquire Magazine. You will experience the benefit of his vast talent in five, 3-5 hour cooking lessons. FRENCH COOKING CLASSES: A WEEK IN PROVENCE Itinerary Your cooking vacation begins with your arrival in Condorcet Tuesday afternoon, either with the pickup transfer from Montelimar or Valence or by car.

30. French Cooking Vacations Recommendations, Where To Buy, Advice, Top-Rated Gift I The Best french cooking Vacations Info on the Web. Home Likes Dislikes French Culture french cooking Vacations recommendations. french cooking vacations. http://www.surprise.com/likes_dislikes/francophile/french_cooking_vacations.cfm

b='http://www.surprise.com/';d='11';c='240';i='2279';pls='';saids='5,1,2';dftype=''; The Best French Cooking Vacations Info on the Web Home French Culture French Cooking Vacations French cooking vacations document.getElementById("google_ads_frame").onfocus = track_google_adwords; Didn't find what you wanted above? Give a gift check or gift card that can be used anywhere. Specify that it's for French cooking vacations. American Express Gift Check (or call 888-269-6669) Visa Gift Card (or call 1-866-462-5972) This gift idea was submitted by: Courtney, San Mateo CA The ultimate food vacation: a trip to France to study from the same masters that the great French chefs learned from. Companies like Culinary Access International specialize in offering high-class cooking vacations for amateur chefs who want to learn how to cook the French way. Save this page to my gift list View my gift list related items a cooking class a food weekend cooking shows magnetic poetry for the cook ... Sign In © 2004 Surprise.com, Inc. Your guide to the Web's top-rated gift ideas

31. French Cooking Definitions French Cuisine Terminology Translation Search! Click here to visit our sponsor. Select a term from the drop down list below. Click submit . http://www.goodcooking.com/france.asp

Select a term from the drop down list below. Click "submit". An answer will be returned below with the translation for the French name searched for if it's in our database. Abbatis de volaille Abricots Agneau A la broche A la mode A la vapeur A l'huile d'olive Aloli Allumettes Amuse gueule Ananas Anglaise, a l' Asperges Au gratin Au jus Au lait Au naturel Aux champignons Baba au rhum Ballottine Beurre Beurre fondu Beurre noir Bien cuit Bigarrade sauce Billi-bi Bisque de homard Biscuit Biscottes Blanchi Blanquette de veau Boeuf Boeuf a la mode Boeuf a la bourguignonne Boeuf en daube Boeuf miroton Bombe Bonbons Bordelaise sauce Bouillabaisse Braise Brandade de morue Brioche Brochette Bouilli Brouilly Caille Canard Caramels Canard a l'orange Cassis Cassoulet Champignons farcis Cerises Cervelles Champignons de Paris Chanterelles, girolles Chocolats Chaud Chevreuil Chiffonade Chroucroute Coeur Confit Confit d'oie Coq Coq au vin Coquilles St. Jacques Cornichon Couscous Croque-madame Croissant Croustade Cuisses de grenoullie Cru Coupe Court bouillon Dame de saumon Diable Dijonnaise Dinde Duchesse En bordure En brochette En coquille En croute Endive a la normande En papillote Entrecote Epice Epinards au beurre noisette Escargots Faisan Farce Farci Feuillette de fruits de mer Filet de boeuf en croute Fines herbes Flambe Florentine, a la

32. Mastering Art Of French Cooking Cookbook Review Mastering the Art of french cooking. Mastering the Art of french cooking by Julia Child is a book written for those who love to cook. http://www.goodcooking.com/ckbookrv/jul_child/master_rev.htm

Mastering the Art of French Cooking Mastering the Art of French Cooking, Julia Child, Louisette Bertholle and Simone Beck 684 pages; Black and White Sketches, no Photography Alfred A. Knopf, New York 2001 Review by Nadia Domeq for Good Cooking, Inc., Summer of 02 Mastering the Art of French Cooking by Julia Child is a book written for those who love to cook. The recipes are longer than usual but are so detailed that the reader will know how to prepare a dish from start to end. The ingredients are not out of the ordinary: that’s important because you can get everything in any supermarket. For exceptional French cooking and any good cooking in general, the technique is more important than anything else. Any individual can cook in the French manner, with the right teaching. I believe this book would help you to perform this job. In this book you will find all the techniques for the most fundamental things: how to sauté, how to fold beaten egg whites into a cake batter, how to add egg yolks to a hot sauce so they will not curdle, how to chop onions, how to dice, how to mince and many more. In French cooking, the most important thing is the pleasure from a well-known dish perfectly cooked and served. So all the techniques used have only one goal: How does it taste? The French are not fascinated by unusual combinations or surprise presentations. Cooking is an art, and like all art, the more you cook and the more you learn the more sense it makes. But like any art you need practice and knowledge. And the most important ingredient: love for cooking.

33. Julia Child's Top Tips For French Cooking Made Simple Julia Child s Top Tips for french cooking Made Simple Excerpted from Mastering the Art of french cooking by Julia Child, Louisette Bertholle and Simone Beck. http://www.ivillage.com/food/experts/com/articles/0,,416588_418997,00.html

var cimsCid = ''; var cimsUid = '418997'; // Tacoda category stamp var dartCatStamp = "foow_foowexperts_foowcom"; Tacoda_AMS_DDC_addPair("dartCatStamp", dartCatStamp); main iVILLAGE'S BEST: setImp('spn,prpl,bnav,0604') Summer Shape Up Self-Tanning Tips setImp('spn,yh,pers,bnav,0604') What Men Think Infertility Treatments SEARCH: iVillage the Web you are here: iVillage food experts celebrity cooks ... julia child RECOMMENDED 20 Low-Carb Recipes Improved Recipe Finder Rush Hour Recipes Family Safety Center ... Week-by-Week Pregnancy Guide TOPICS Baking Entertaining Healthy eating Kitchen ... Food A-Z FEATURES Boards Chats Experts Quizzes FREE NEWSLETTERS Food more newsletters Julia Child's Top Tips for French Cooking Made Simple Excerpted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck Our years of teaching cookery have impressed upon us the fact that all too often a debutant cook will start in enthusiastically on a new dish without ever reading the recipe first. Suddenly an ingredient, or a process, or a time sequence will turn up, and there is astonishment, frustration, and even disaster. advertisement We therefore urge you, however much you have cooked, always to read the recipe first, even if the dish is familiar to you. Visualize each step so you will know exactly what techniques, ingredients, time, and equipment are required and you will encounter no surprises. Recipe language is always a sort of shorthand in which a lot of information is packed, and you will have to read carefully if you are not to miss small but important points. Then, to build up your overall knowledge of cooking, compare the recipe mentally to others you are familiar with, and note where one recipe or technique fits into the larger picture of theme and variations.

34. EXTRA: Pop Culture/ French Cooking french cooking. You don t have to be a waiter to get tips in a restaurant. So if you think french cooking can t be light, you might have to eat your words. http://extratv.warnerbros.com/dailynews/pop/03_01/03_13b.html

Tuesday March 13, 2001 French Cooking You don't have to be a waiter to get tips in a restaurant. We got a few pointers in healthy eating, from two of the world's finest French chefs and we're about to pass them on to you. Our teachers were both members of the upscale Relais and Chateaux hotel group, Daniel Boulud, who runs Daniel restaurant in New York, and his buddy Raymond Blanc, owner of the equally posh Le Manoir aux Quat' Saisons in England. Now if you think French food adds up to fat, as Daniel put it, "You have the wrong impression of French cooking." While more than 30 percent of Americans are obese, only eight percent of French people are. And their rate of heart disease is one-third what it is in America. That's why our sample meal was tuna tartar with caviar, mullet with sun-dried tomatoes, and Raymond's trademark cafe creme.

35. French Food And Cook : French Cooking Basic ingredients What you must have in your kitchen as a base for a french cooking . General Advice How to find your own french cooking style . http://www.ffcook.com/pages/cooking.htm

FRENCH RECIPES ALL OUR RECIPES French Dinner Aperitif Main course ... Subscribe to my French Recipes Newsletter Obviously, we are not going to explain to you how to cook the American or Japanese manner, but the French way we are familiar with... Basic Utensil Chef's tools You need some essential tools, the kind any Basic dish essential bakeware Basic ingredients What you must have in your kitchen as a base General Advice Search French Food and Cook Back French Food and Cook

36. Wiley::Secrets Of Good French Cooking By Keyword, Wiley Culinary Hospitality Professional Cooking Culinary Arts Secrets of Good french cooking. http://www.wiley.com/WileyCDA/WileyTitle/productCd-0471160628.html

Shopping Cart My Account Help Contact Us By Keyword By Title By Author By ISBN By ISSN Wiley Secrets of Good French Cooking Related Subjects Children's Cooking Beverages Related Titles More Edibleart: 75 Fresh Ideas for Garnishing (Hardcover) by David Paul Larousse Essentials of Professional Cooking (Hardcover) by Wayne Gisslen Professional Cooking, Student Workbook, 5th Edition (Paperback) by Wayne Gisslen The Professional Chef, Study Guide, 7th Edition (Paperback) by Culinary Institute of America(r) The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains (Hardcover) by Ken Charney Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen (Hardcover) by Tony Hill Professional Cooking, Study Guide , 5th Edition (Paperback) by Wayne Gisslen Join a Secrets of Good French Cooking Pierre Paillon ISBN: 0-471-16062-8 Hardcover 192 pages August 1996 US $55.00 Add to Cart Description Table of Contents Author Information Cold first courses Hot first courses Fish dishes Meat dishes Desserts.

37. Books On French Cooking french cooking Recipes and techniques - The art of French Cuisine from Brough s Books. Search Books on french cooking. Browse french cooking. http://www.dropbears.com/b/broughsbooks/culture/french_cooking.htm

more search options French Cooking Cookbooks, Techniques and Recipe Books Home Cooking > French Cooking Related Books French Travel Books Cooking Elizabeth David Mexican Cooking ... Nutrition Departments Cooking Videos Cooking Calendars Cooking Magazines Posters Kitchen Products Kitchenware Baking Cookware Small Appliances ... Tableware Resources Books UK Ordering Information Powells: Cooking Best Sellers Magazines Cooking Magazines Posters Botanical Art Prints Julia and Jacques Cooking at Home by Julia Child, et al Hardcover - 430 pages (September 1999) Knopf; ISBN: 0375404317 French Provincial Cooking by Elizabeth David Listed under Elizabeth David's Recipe Books by Don Kladstrup, et al (Hardcover - May 2001) Mastering the Art of French Cooking, Volume One by Julia Child, et al “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.... The Publisher Hardcover - 752 pages 40th Annv edition Vol 1 (October 16, 2001)

38. The Julie/Julia Project You are teaching me to master the art of french cooking, sure. You’re also teaching me to master the more delicate art of pleasure and joy. Thank you. http://blogs.salon.com/0001399/2003/08/15.html

The Julie/Julia Project Nobody here but us servantless American cooks... Friday, August 15, 2003 I am sorry that I did not mention Julia’s birthday earlier today. I will plead not guilty because I was misled by my husband into believing that Julia’s birthday was August 1 and I had already missed it. But as it turns out, August first is only Julia’s Birthday (Observed.) My bad. Also, I was a little woozy this morning from drinking the vodka gimlets I forgot to mention. Hey. It was a blackout. But Eric and I did celebrate Julia’s big day, with an improvised alfredo pasta containing her Solution for Canned Onions. I love that she gives this recipe because canned onions “are so useful in an emergency.” That emergency where you can’t buy onions?! I think if I’m in a situation where I can’t buy an onion, I’m going to have other things to worry about besides whether my canned onions taste “unpleasantly sweetish and overacidulated.” And then she gives a recipe that entails boiling the onions once, draining them, then simmering them for fifteen minutes in mushroom stock and butter with parsley, bay leaf and thyme. So she’s not talking about that emergency when you need onions instantly and just don’t have the time for that peeling and slicing nonsense.

39. Welcome To JiRaffe Restaurant Online California and country style french cooking. Includes profile of chef and owner Raphael Lunetta, lunch and dinner menus, wine list, and links to reviews. http://www.jirafferestaurant.com/

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40. French Cooking School In France Near Burgundy, Beaujolais In the last 10 years, he has worked in a worldreknowned institute, where he shared his passion for teaching french cooking to people coming from all over the http://www.3ponts.edu/cooking/cook1.htm

French Country Cooking Courses in France near Burgundy, Beaujolais For Home Cooks: Country-Style Cuisine with a dash of Gourmet Francais Deutsch Espanðl Pastry/Bakery Courses ... Wine Course 17 October 2004 Recipe from our kitchen Afternoon Cookery Class Photos of our kitchen To see more Cooking Photos Our relaxed, informal COUNTRY COOKING COURSE in English is a pleasant way to immerse yourself in the French way-of-life and eat good provincial, family-style food at the same time. Our French Country Course is offered in English. Participants go shopping in the local markets and have their French Country Cooking class in the afternoons, then everyone sits down at table to enjoy their creations. The 6-day French Country Cooking Course includes: * 2 morning visits to fruit and vegetable markets in medieval villages * 4 afternoon Cooking Classes where you learn to make typical, French Country dishes, sauces and desserts. Start at 2.30 pm * 6-days accommodation and all meals (breakfast, lunch and dinner) except Saturday lunch and dinner Course Time Table 2004 Dates May 2nd , May 16th, May 30th, June 13th , June 27th, July 11th, July 25th, August 8th

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