We're pretty excited about these upcoming explorations and want to remind everyone that these classes are really just about having fun with food. Given that premise, we wanted to expand a bit on what we will actually be doing in the individual classes. The concepts are still somewhat fluid and will be defined more clearly by what's available at the markets the day before class begins and the people in each session and their individual tastes. Presently we still have spaces available in each class, we will remove them from the side bar as they fill up. Please email firstname.lastname@example.org to register.
Pork and Apples
10am October 6, 2007
We will begin this class with a tasting of apples. By October there should be a wide variety of apples available in our local green markets and the best way to learn how to use them is by tasting. For the pork portion of this event we are going to get in a small pig to work with. This will probably be supplemented with a few cured pork products to really accent the contrast of porkiness of it all. We'll have an assortment of produce, grains, legumes and spices available to accent the main ingredients and use a variety of techniques to help round out the dishes and accent the contrast between the crisp, juicy apples and rich melting pig.
Steak and Eggs
10am October 13, 2007
What is a steak? Is is a beef steak, salmon steak, ham steak or a watermelon steak? By our definition a steak is something that is at least 1/2-inch thick, with a texture that you can sink your teeth into and an intense flavor that requires a very simple pairing to accent all that mouth watering goodness. Eggs can be of many varieties from chicken to fish and showcased using an array of techniques from coddling to custards, from hollandiase to sabayon. We're going to mix and match these versatile components to create unusual and delcious dishes that can easily be recreated at home.
10am October 20, 2007
This class will be a celebration of this bivalve mollusk with the beautiful fan shaped shell. The meaty and sweet texture of the scallop is not only a standout on its own, it is an incredible vehicle for textures and tastes. From small to large, from raw to cooked, our plan is to enhance the scallop's inherent velvety sweetness and pair it with a variety of late fall ingredients to highlight it's versatile nature.