We're happy to announce that we are finally doing a few local classes, at Le Bec Fin in Philadelphia. They will be on Monday, May 2, 2011. The two classes will be 2.5 hours in length. The first class will be an Introduction to Hydrocolloids. It's a good opportunity to learn how to work with this incredibly versatile family of thickeners so you can implement them into your culinary aresenal. The second class will be an introduction to Activa (transglutaminase), our favorite culinary enzyme that does a lot more than glue bacon to filet mginon. Join us to explore the possibilities. The morning hydrocolloid class runs from 10:00am-12:30pm and the afternoon Activa class is from 1:30-4:00 pm. Each class is $100 per person and spaces may be reserved through Le Bec Fin (215) 567-1000. Cash, Check and Credit Card accepted when you arrive.
On Tuesday, May 3rd we will be cooking a 9-ish course dinner at Le Bec Fin. Seats for the dinner are $95 per person for the dinner only, taxes, tips and beverages not included. The dinner and classes open to the public and we look forward to cooking in this incredible culinary landmark.
