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Herbs

Fat, Salt, Acid, Heat – The Fundamentals

Understanding the right application of these will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in detail.  we Then you will put your understanding into practice as Chef Drew guides you in the preparations of a dinner menu, adjusting as we go, Fat, Salt, Acid, Heat as we make:

Olive Oil Tuna Confit with Salsa Verde

Fagioli ala Fiasco (Tuscan Cannellini Beans)

Caesar Salad with Grilled Romaine

Fresh Berries and Masala Zabaione

 

Additional Skills/Fundamentals:

  • Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
  • Flavor-building and balance, using cured and pickled items to add depth of flavor
  • How to handle fresh herbs
  • Curing, confit, grilling,
  • Timing and organization/mise en place
  • Plating & presentation
$100.00

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