Classes Class Series The Fundamental Foundations 101 – 4 Week Series – Week 4 Fat, Salt, Acid & Heat April 29, 2024 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Note: This class is part of a 4-Week Series and tickets can be purchased on Week 1 – April 8th.Week 4 – April 29th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on 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 Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional 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 Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation Share This Class Return to classes ⟶
Classes Class Series The Fundamental Foundations 101 – 4 Week Series – Week 4 Fat, Salt, Acid & Heat April 29, 2024 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Note: This class is part of a 4-Week Series and tickets can be purchased on Week 1 – April 8th.Week 4 – April 29th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on 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 Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional 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 Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation Share This Class Return to classes ⟶