Jan. 20, 2007 - Saturday
Culinary: 10am-2:30pm $150.00
Food, Plate & Platter Presentation
Chef Mial Parker
Preferred Prerequisite: Elements of Taste & Smell I
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| Description: |
The art of food presentation is an important part of our food service industry. Before guests have the chance to taste the food placed before them or select from a buffet, they first sample the food with their eyes. This visual sampling sets the mood for the first bite. If a very positive visual sampling has taken place, the guest's frame of mind is one of positive anticipation. If, however, a below-average visual sampling has taken place, this frame of mind might be the complete opposite. This class will help you design and present plates and platters that keep your guests coming back for more. |
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Jan. 20, 2007 - Saturday
Baking & Pastry: 10am-2:30pm $150.00
Fireside Winter Desserts
Chef Christine Law |
| Description: |
There's nothing like a warm comfort dessert to lift your spirits on a cold and rainy day. In this hands-on course, Pastry Chef Christine Law will teach these rustic dessert recipes that are so delicious you'll want to make them year round.
Sticky Toffee Pudding with Banana Caramel Sauce
Apple Brown Betty a la Mode with Huckleberry Compote
The Richest Hot Chocolate with Black Pepper Marshmallows
Persimmon Bread Pudding with Bourbon Butterscotch and Currants |
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Jan. 20, 2007 - Saturday
Special Guest: 10am-2:30pm
An Italian Winter Dinner Among Friends
Chef Evelyne Slomon |
| Description: |
Enjoy this winter feast with your family and friends and get ready to eat every last bit of this finger-licking meal. Pollo in Pane is a whole stuffed chicken baked to succulent perfection while encased in country Italian bread. This is truly one of the most spectacular of all Italian rustic dishes. As the bread bakes on the outside, the chicken and all of its aromatics cook inside. This dish invites one to eat with their hands the hunks of crisp crusted bread whose tender interior crumb is infused with all of the goodness from the chicken, stuffing and vegetables. The meal is rounded out by a salad of grilled Italian greens with lacy cheese crisps called frico; and for a sweet finish, blood orange and fresh ricotta mousse. |
| Class features: |
Frico i Ensalata Verdura alla Griglia
Frico with a salad of mixed grilled Italian greens with anchovies, garlic and balsamic
Pollo in Pane
Whole chicken stuffed with wine-soaked aromatic vegetables and sausage encased in fresh bread dough; baked until the bread is golden brown and the chicken is tender and moist within
Mousse di Ricotta con Arance Sanguigne Caramellate
Caramelized blood oranges over ricotta mousse with Grand Marnier |
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