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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.
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!
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/
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.
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.
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.
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.
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.
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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