Smoked salmon & whitefish, pastrami & corned beef, sausage, pickles...
What do these items have in common (besides from being foods that we love to eat)? All of them are made using techniques of preservation that go back centuries but that unfortunately very few of us are familiar with today.
However, the last few years have seen an incredible resurgence of interest in the art and science of these special techniques. People are brining their own pickles, curing their own meats, stuffing their own sausages, and making all kinds of garnishes and condiments from scratch to accompany them. And it's not only well-trained chefs in fancy restaurants. Many people are doing it themselves, from the home kitchen.
Our goal of this intensive workshop is to teach the career cook or culinary enthusiast how to use the classic preservation techniques of the professional kitchen to create outstanding, contemporary items that will impress even the most discerning guests. Chef Avram Wiseman, Dean of Students at CKCA, will teach the class to cure, smoke, grind, and brine different types of fish, vegetables and meats in order to craft a variety of high quality, hand made items.
The menu for the week will include a variety of different fresh sausages, house-made pastrami, house-made salmon gravlox, a selection of terrines, galantines, and pates, house made pickles, and more.
On the 5th and final day of the course, students will invite guests to attend a graduation banquet featuring the fruits of their labors. Those who successfully finish the course will receive a Certificate of Completion from CKCA.
$600 -- CALL TO REGISTER – 718.758.1339
March 21-24, 9am to 1pm
No comments:
Post a Comment