Wednesday,17 May 2017
9:30am - 12:30pm
Taste all the Dishes, Glass of Wine & Cooking Demo
Spring is here! And that means a return to fresh flavors!
Awaken your taste buds in this class which focuses on the arrival of spring’s bounty.
First, we will make a lovely braised vegetable starter that shows off tender vegetables - young artichokes, baby onions, fava beans and spring herbs.
Our main course will feature a lightly cooked, acid-marinated firm fleshed white fish, pungent with citrus flavors and fresh herbs.
This acid-marinade method is called Escabeche. You'll learn all about how to make it, so you can use it throughout your summer cooking.
Techniques include working with spring vegetables, making an acidic marinade, and pan-steaming fish.
Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.