Grex Kitchen Conference Item 260

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Cooking Classes

Aug 26 14:36 UTC 2007

This item is for posting and/or discussion of upcoming cooking classes
or demonstrations  that people here may be interested in.

[I think cookbooks are great, especially if there are lots of pictures
in them. I especially  like SEEING things being made/done since I tend
to be more of a visual sort of person...;  ie, learn by doing.]

8 responses total.

denise

response 1 of 8:

Aug 26 14:44 UTC 2007

Here's a few upcoming events at Zingerman's.


[last day is today!]
Friday-Sunday, August 24-26, 11am-4pm, Patio
Piazza Zingermanza
Join us for simple and delicious Italian Street Festival food during our
annual Piazza  Zingermanza... crisp, fresh fried Arancini with Pomodoro
sauce, Luscious Porchetta  served either on Polenta or on grilled
Rustic, and much more. Join us in the square for  Mozzarella making and
Parmigiano Wheel Cutting demonstrations and taste your way  across our
board of incomparable Italian-style, all-pork salamis.

<<Chocolate!!>>
Wednesday, August 29th, 7-8 pm, Upstairs Next Door
Cluizel Rendez-vous
Fasten your seatbelts   we've got a lot of tasting to do. Cluizel is a
bean-to-bar  chocolate company in Damville (Normandy), France. The
company is family owned and  absolutely obsessed with great chocolate.
I'll select my favorites for us to taste and  discuss together,
including the Los Ancones and Mangaro single-estate bars, the 85%  dark
chocolate bar, the chocolate caramel mushroom bonbon and the Noir aux
Pralin s    l'Ancienne. $15/person in advance and $20/person at the
door, call 734.663.3400 to register!

<<more chocolate>>
Tuesday, September 4th, 7-9 pm, Upstairs Next Door
Cooking with Chocolate
Believe it or not, chefs around the world are finding ways to use
chocolate in savory  ways! Not quite believing it could be done, I
challenged the Deli's Chef Aaron Stek to  create a savory menu based
around cacao and chocolate. He came back with recipes  ranging from
Sicilian Caponata and minute mole to roasted corn and cacao salsa and 
cacao nib pesto! Come join us as we taste our way through a
chocolate-themed meal  and study the culinary trends in cooking with
chocolate today. And don't worry   we'll  round out the night with
something sweet! $30/person in advance and $35/person at the door, call
734.663.3400 to register!

<<pork>>
Wednesday, September 12th, 7-9 pm, Upstairs Next Door
Going Whole Hog with Jess
Pigs are great. They were amongst the first domesticated animals and
we've been  enjoying them ever since. Join us for chorizo, jamon,
salami, bacon, pancetta, smoked  ham, prosciutto, guanciale (cheeks),
boudin noir (blood sausage) and more. As the  saying goes, you can eat
everything but the oink. And we're setting out to prove that to  you
with this tasting. $20/person in advance and $25/person at the door,
call 734.663.3400 to register!

<<party event>>
Sunday, September 16th, 11-3 pm, Patio
Zingerman's Delicatessen 22nd Annual Paella Party!
Our annual September Celebration of the fabulous foods of Spain
culminates (as it  always does) with a two grill Paella throwdown on
Zingerman's Patio. Chef Rodger and  Cheese Guy Carlos deal the
goods...three kinds of traditional Paella   Chicken/Chorizo,  Seafood
and Vegetarian grilled over Mesquite right before your eyes. At 1pm,
founding  Partner Ari Weinzweig will speak on the history and proper
preparation of the dish. The  show is free   the Paella is sold by the
pound   don't be shy.

        
<<Tapas>>
Tuesday, September 18th, 7-9 pm, Upstairs Next Door
Tapas   Spanish Appetizers with Aaron
Seemingly all the rage now, tapas have a long history. Legend has it
that tapas began  with Andalusian sherry drinkers who placed bread atop
their drinks to keep the fruit  flies away. Good bartenders started
placing little creative morsels atop the bread to  reward good patrons.
Join Aaron as he explores the range of tapas, from the simplest 
garnishes to elaborate creations. By the end you'll learn ways to use
those mysterious  jars and things in your pantry. $20/person in advance
and $25/person at the door, call 734.663.3400 to register!

mary

response 2 of 8:

Aug 26 16:18 UTC 2007

Wow, those are a tad on the expensive side but the content sounds 
intriguing, for sure.  I like cooking demos.  

A few years ago, on a cruise, while most people were lounging poolside, 
I joined about dozen women at a cooking demonstration. Among other 
things, the chef displayed the onboard technology that allowed all 
cooking to be done without an open flame or even a hot burner. And the 
whole time the chef was doing his thing there were a couple of artists 
reconstructing Pompeii out of ice, watermelon, and other assorted 
fruits.  Now, why more guys weren't there instead of at the wet t-shirt 
competition, I'll never know.  It was fascinating.

From time to time I go to the Wednesday Kitchen Port demos.  Last week I 
was there when it was all about State Fair prize-winning recipes.  The 
chef made jam, biscuits, and pie.  But the shocker was the stuffed 
peppers.  I mean, I've tried a number of stuffed pepper recipes but they 
never quite felt like the peppers of my childhood.  THESE WERE!  The 
recipe is shockingly simple and oh, so fifties.  In fact, I made 'em for 
dinner last night.  The only thing missing was some Elvis music playing 
in the background.

I've signed up to attend another KP demo in October, featuring 
tailgaiting recipes.  Here's a Kitchen Port link for those interested:

http://kitchenportinc.net/

denise

response 3 of 8:

Aug 27 01:54 UTC 2007

I was wondering if Kitchen Port was still around and doing demos; I'll
definitely check out  the link.  And, for what its worth...  A number of
years ago [early/mid 90s sometime]  while visiting Michigan in the fall,
I had a day where most of the family was working or off  doing other
stuff. So somehow I had heard about a demo at KitchenPort--on apples and
 decided to go.  And, who did I see there? None other than Mary Remmers.
 Dunno if you  remember that particular demo, but I do.  :-)   I need to
go look at my cookbooks and  see if i still have the apple-related
cookbook I brought that day.

mary

response 4 of 8:

Aug 27 12:25 UTC 2007

I'd forgotten about that.  Cool.  I wonder if that was the demo where
the woman from the Dexter Cider Mill shared her recipe for Curried
Squash Soup.  It's still one of my favorites.

Kitchen Port is around but they did move from Kerrytown a few years
ago.  They're now located out on Zeeb, near Jackson Rd.  And instead
of free they are now $8 per class.  Reservations are usually needed.

cmcgee

response 5 of 8:

Aug 27 13:31 UTC 2007

We should also check the new kitchen store/restaurant in Kerrytown. 
They have classes too.

They are located on the second floor, above the paper store, in the west
warehouse.

denise

response 6 of 8:

Aug 27 17:01 UTC 2007

It probably was the same demo, Mary. Though I don't remember the curried
squash soup,  the cookbook I had brought was from the Dexter Cider Mill.
   

I did check out the kitchport link and saw that they moved from
Kerrytown. And that  there's now a charge for the demos, but it seems
fairly reasonable, at least compared to  some of the charges that Zing's
and Whole Foods sometimes charges.

And another reason why I need to go to Kerrytown sometime soon.  The
last time I  checked it out was as few years ago when I was in town. I
remember being fascinated  with that paper store--all the cool stuff and
ideas for some of my craft projects.

edina

response 7 of 8:

Aug 18 15:44 UTC 2008

I was just going through the kitchen conference and saw this item, and 
wanted to concur that yes, Zingerman's classes are a bit steep.

However, I will say that in the baking classes, I easily recouped 40% 
(at least) of my tuition in products.  When I consider how much 
ingredients cost, not to mention having someone there to assist me 
when I had a question, I would say that it was a sound investment.

But that's just my opinion.

denise

response 8 of 8:

Oct 12 14:51 UTC 2013

Does anyone know of any cooking classes or demonstrations going on in
the  area? I do know that WCC offers some from time to time [either a
one  night demo or a series with a similar theme]. Does Whole Foods
still do  demos?

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