Benton's Ham
Saturday November 3, 2007
10am-1pm $125 per person
Old fashioned cured hams and bacon from Benton's Smokehouse in Tennessee. These products are the real deal, incredibly rich and flavorful, and a wonderful addition to any kitchen. We'll be using them in a variety of ways from simply sliced to crispy, from salads to grits. If you love smoky, salty hams, this is the class for you.
Hydrocolloids at Home
Saturday November 10, 2007
10am-1pm $125 per person
There's been a lot of talk about food science and hydrocolloids in the food world. This class will act as a primer for people interested in using commonly available hydrocolloids in their home kitchens.
Pasta
Saturday November 17, 2007
10am-1pm $125 per person
This will be a hands on class exploring a variety of pastas such as cavatelli, ravioli, and pappardelle. We will make the different pasta doughs using both traditional and modern recipes. In addition we will create seasonal accompaniments for each pasta using a variety of different cooking mediums.
Classes are limited to six students. Private lessons for groups of 4-6 may also be arranged. Please email us at akiandalex(at)ideasinfood(dot)com if you would like more information or to make a reservation.
