Anchovy & Arugula Toasts pair PERFECTLY with A *BIG* (AND FREE) announcement

The Courageous Cooking School ONLINE now has a FREE tier!!!!!

This is not a drill.

This is not a recipe. (But there is one here for paid subscribers!)

THIS is an announcement. A BIG one. (Actually it’s a 3-in-1 announcement)

FIRST!

The online Courageous Cooking School ONLINE now has a FREE tier!!!!!!!!! Where you can access 10+ hours of FREE online cooking classes. Some FREE live classes EACH and EVERY month with some of our favorite teachers. And some of the pyramid breakdown videos too.

SECOND (and THIRD and fourth?)
You *might* have read that the in-person Courageous Cooking School has some big news too!

We’re raising (and lowering!) our prices. Starting in 2025, the in-person Courageous Cooking School will expand to THREE different experiences.

1. We are opening a teaching space in Grasse, France. And will be welcoming people into a copper pot HEAVEN for one-day classes. Some classes will include an apéro hour at La Pitchoune/La Peetch as well!

2. The New Courageous Cooking School will be $10,000 (in lieu of $8000) but will include literally everything you need to change your cooking for good AND it will include airport/train station pick-up and drop-off in the price. And a few extra goodies that aren’t currently included.

3. Courageous Cook Camp will premiere in 2025! This is a larger group experience (for up to 19 people). And will range from $3500 to $6000 a person. All the individual classes will *still* be 6 people, and you’ll have a lot more *choice* in the experience. But it won’t be exactly the same experience! AND if you’ve come to the CCS already, you can COME BACK to Cook Camp! And take NEW classes!
   
   PHEW! Suffice to say, we’re reallllly excited.
   
   
   

Now! For a recipe from my cookbook which is coming oh so soon!! (I lie. It’s coming in…over a year! THIS BABY IS A LONG TIME COMING!)

Here’s a little warm weather treat. Makes a great lunch or a great starter with a cocktail Anchovy Arugula Toasts! (You have to become a paid subscriber to get the recipe my friends!)