Class Schedule
Human beings make life so interesting. Do you know, that in a universe so full of wonders, they have managed to invent boredom?”
- Terry Pratchett, Author
Buenos Aires – Bored? Sitting at home wishing you had something to do, something to stimulate your interest, your intellect, your skills, your tastebuds? In town for just a short time and wishing you knew more about what’s going on in the kitchen behind the scenes of all the food you’ve been eating, or wish you were eating? Let’s do something together about that…. All classes are limited in size, allowing for hands’ on experience. All group classes are AR$125 per person unless otherwise noted in the description; if you want a private, one-on-one class, the cost is AR$200. To contact me for more information or register, click on the “E-Mail” link at the top of the page.
[Por ahora, estoy solo planeando los clases publicos en inglés, pero, los clases particulares, o, si ustedes son dos o tres persones que quieren tomar los clases juntos, podemos organizar algo en castellano. Para contactarme sobre mas información o inscribirte en una clase, cliquear en el enlace "E-Mail" en el menu arriba.]
[Class descriptions below for our regular series]
SEPTEMBER
Wednesday, September 1, 11 a.m. – 2 p.m. – Vegetarian – French Cooking via its Sauces – bechamel
Monday, September 6, 11 a.m. – 2 p.m. – Color Palate of Italy #8 – Beef & Pork
Tuesday, September 7, 11 a.m. – 2 p.m. – Baking – Beaten Batters – Fruitcake, Devil’s Food Cake, Angel Food Cake
Wednesday, September 8, 11 a.m. – 2 p.m. – Vegetarian – French Cooking via its Sauces – veloute, espagnole, hollandaise
Monday, September 13, 11 a.m. – 2 p.m. – Color Palate of Italy #9 – Game Meats
Tuesday, September 14, 11 a.m. – 2 p.m. – Baking – to be decided
Wednesday, September 15, 11 a.m. – 2 p.m. – Vegetarian – French Cooking via its Sauces – wine sauces
Monday, September 20, 11 a.m. – 2 p.m. – Color Palate of Italy #10 – Offal
Tuesday, September 21, 11 a.m. – 2 p.m. – Baking – to be decided
Wednesday, September 22, 11 a.m. – 2 p.m. – Vegetarian – to be decided
Monday, September 27, 11 a.m. – 2 p.m. – To be decided
Tuesday, September 21, 11 a.m. – 2 p.m. – Baking – to be decided
Wednesday, September 29, 11 a.m. – 2 p.m. – Vegetarian – to be decided
CLASS DESCRIPTIONS
Color Palate of Italy
Our most popular series, ten sessions which we repeat on a regular basis. As well, we’re happy to schedule individual sessions selected out from the series – the most popular being the pizza, pasta, and poultry classes. Cost is AR$125 per session on an individual class basis, or for those who sign up for the whole series and pay in advance, a discount to $1100 in total.
- Core Ingredients – herbs, olive oils, cheeses, garlic – an intensive tasting, plus a lunch featuring these – plus knife sharpening and basic knife skills
- Pasta – basics of pasta making followed by a lunch of our efforts
- Pizza – from piadinas to grilled pizzas to Sicilian style to focaccia – it’s a bit of a carbo-loading day, but delicious
- Grains – working with risotto, polenta and farro, the classic whole grain dishes of Italy
- Contorni – we’ll work on four classic vegetable side dishes that will make your main courses shine
- Fish & Shellfish – a trio of recipes from the sea, some of our favorite cooking, plus learning how to clean and prepare creatures of the sea
- Poultry – if it flies, it’s fair game for this class – learn how to clean and cut up a chicken, plus cook it in two ways, plus a classic quail dish
- Beef & Pork – we can’t pass up these staples of both Italian and local cuisine, can we? Braccioline (stuffed beef rolls, pork chops in a piquant sauce, and we bring back pasta and a to die for bolognese sauce
- Game – this class always depends on the season and what game is available (we’ve worked with goat, venison, wild boar, rabbit/hare), and is one of the more creative classes of the series
- Offal – a little nose to tail dining, with a look at some of those “parts is parts” – always a surprising class, usually because no one expects to enjoy it, and then they do!
We have also offered various individual and series of classes on Italian regional cooking, covering each of the 20 regions of Italy and preparing a traditional 3-course meal. Details available on request, and we’re happy to schedule them individually or as blocks of five sequential classes.
Italy, Region by Region – dishes vary depending on the season.
- Abruzzo – Land of Gargantua and Pantagruel – famed for rich, extended feasts, lamb dishes, and unusual pastas, join us as we make Scrippelle (crepes) in broth, Agnello Cac’ e Ove (lamb with cheese and eggs), and Pepatelli (pepper cookies)
- Apulia – Italy’s Secret – Bari, Brindisi and Taranto – the champion pasta eaters of the country – melanzane alla foggiana, orechiette, cartellate con vin cotto
- Basilicata – The Fiery Instep – the hidden and little known rocky countryside has left the traditions of this region very different from much of the rest of the country – spaghetti all’assassino, lucanica, torta salata di verdure, pizzicannelli
- Calabria – The Rugged Coast – a wooded mountain range, some amazing pork dishes, rustic comfort food – fusilli alla calabrese, ciambotta, fichi ripieni
- Campania – In the Shadow of Vesuvius – the home of traditional pizza and spaghetti, Naples and surrounds is the area we most identify with global Italian cuisine – mozzarella in carrozza, spaghetti alla putanesca, acqua pazza, and mousse di limoncello
- Lazio – All roads lead to Rome – the classic cuisine of Rome and its surrounds – we’ll prepare classic Stracciatella (Italian egg-drop soup), Gnocchi di Semolina (gnocchis made with semolina flour rather than potato) and Bracioline di Agnelo con Carciofi (lamb with artichoke hearts)
- Liguria – From the high cliffs of the northwest coast and Cinqueterre to the famed cuisine of Genoa, this region produces some of our favorite dishes. (Feb. 2010 class – Ciuppin, Pansôti di Rapallo con Salsa di Noci, and Lemon Raspberry Cake)
- Lombardia – The home of saffron, mustard fruits and some of Italy’s best cheeses – come join us in preparing a delicious meal of classics from the area. (Jan. 2010 class – Mostarda di Cremona and working them into Involtini, Malfatti, and Crema al Mascarpone)
- Molise – This little known region is often considered a subset of Abruzzo, from which it separated less than 50 years ago, but it has its own distinctive cuisine – Stuffed Peppers, Termolese Seafood Stew, and Sweet Chestnut Pastries
- Piemonte – The richness of the northwest of Italy all comes together in this region as we prepare a three-course lunch. (Feb. 2010 class – Minestrone d’Asti, Pollo alla Marengo, Roasted Peaches
- Sardegna – The “other” island, less well known that Sicily, and home to some amazingly good, rustic cuisine – we’ll make the classic flatbread Pane Carasau (also called Carta di Musica) and use it in a classic egg and tomato sauce preparation called Pane Frattau; or hand-rolled malloredus, the “Sardinian gnocchi” with a rustic meat sauce; a Calamari Salad, or a traditional holiday dish of pork shoulder stewed in a sweet and sour chocolate sauce; and Seadas, delicious cheese filled fritters
- Sicilia – One of Italy’s two island regions and the home of the Mediterranean Diet – pesce spada alla messinese, pasta alla norma, and struffoli
- Trentino-Alto Adige – The influence of the Swiss and Germans is heavily felt in this region. (Feb. 2010 class – Tagliatelle Verde con Mascarpone e Pangrattato, Pollo Brasate al Ginepro, Torta Fregolotta)
- Umbria – Come explore the “Green Heart of Italy” as we prepare a traditional three-course lunch featuring the cuisine of this little known culinary region. (Dec. 2009 class – Lenticchie di Castelluccio con Salsicce, Pasta alle Olive, Pizza Dolce)
- Valdosta – On the border of France, this little known region produces delicious mountain classics that we share in over lunch. (Feb. 2010 class – Fricando Valdostano, Polenta Grassa, Strawberries in Grappa Caramel, Caffe Valdostana)
Ring Around the Mediterranean
A series of five classes in which we zip around the Mediterranean, sampling from key points of interest… AR$125 per class. Dishes will vary depending on the season, those listed below are among those that have been past favorites.
- Coastal Spain – Olla Gitana (gypsy soup), Alcachofas en Escabeche (artichoke salad, when in season), Arroz Caldero (fish and rice, similar to paella)
- The South of France – Pissaladière (provencal pizza), Crespéou (omelette cake), Salade Niçoise, Bouillabaisse (fish stew)
- It’s all Greek to Me – Dolmadakia (stuffed grape leaves) with Avgolemono (egg-lemon sauce), Garides Giouvetsi (prawns with feta and tomato), Melitzanes Vizantiou (Byzantine eggplant)
- Seriously Syrian, Flavors of Aleppo – Khubz (flatbread), Hummus, Salatit Banjan (eggplant salad), Salata Banadoura (tomato salad), Samaka Harra (whole baked fish)
- ‘Mazin’ Morocco – Salade de Févettes (fava bean salad), Cassolita (squash with caramelized onions), Quenelles de Poisson (fish dumplings in tomato sauce), Dattes Fourrées (almond stuffed dates)
The Asian Vegetarian
We started a series of Asian vegetarian classes in 2009, with a focus on the cuisines of Southeast Asia. For the moment, we’re continuing to offer them on an individual session basis, though we may offer the series again at some point. All these classes can be strictly vegan as well. AR$125 per class.
- Cambodia – Banh Chiao (pancakes), To hu chien kreung (crispy caramelized tofu), Poat dot (grilled corn)
- China, Szechuan – Szechuan Pickles, Eggplant Yu-Xiang, Mushroom & Tofu Kung Pao
- India, Banjara – Banjara Baingun (filled eggplant rolls), Dhakshin se Shuru (potato-nut filled crepes), Coconut Samosas, Dumpakht (pot-pies)
- India, Gujarat – Bhakri (flatbreads), Bateta nu Shaak (potato curry), Coconut Green Bean Salad, Garlic Chutney
- Indonesia – Rendang (coconut curry), Gado-Gado (vegetables in peanut sauce), Mi Goreng (fried noodles)
- Japan – Gyoza (mushroom-cabbage potsticker dumplings), Kinpira (vegetable saute), Piri Kara Nasu (Spicy Miso Eggplant)
- Korea – Ginger-Garlic Bok Choy, Beansprout and Sweet Potato Pancakes, Bibimbap (mixed vegetable bowl with crispy rice)
- Laos – Laotian Sweet Potato Curry, Jeow Mak Keua (eggplant dip), Flatbread, Noodle Soup
- Malaysia – Seitan Satay, Laksa Lemak Nyonya (coconut soup), Terong Baladao (baked eggplant)
- Philippines – Sinigana (tamarind soup), Vegetable Adobo, Lumpia (springrolls), Sawsawang Kamatis (tomato salad)
- Thailand – Tom Kha (peanut-tomato soup), Smoked Tofu Laap (fresh salad), Pad Thai (classic noodle dish)
- Vietnam – Banh Mi (classic spicy sandwich), Tau Hu Kho (tofu in pineapple caramel), Ginger Braised Seitan
The Wandering Vegetarian
We’ve offered various other individual vegetarian classes that have been hits. Some of these classes are vegan, some are not, but all can generally be made so if requested. AR$125 per class
- Autumn Vegetarian – Fennel with Figs, Whole Wheat Pasta with Cauliflower, Brussels Sprout Soup, Swiss Chard Pastilla
- Catalán Cruising – Escalivada amb Romescu (grilled vegetables with Romesco sauce), Cigrons amb Tomiquet (chickpeas with tomato), Menjarblanc (almond cream)
- Cooking Vegetarian with Chilies – Szechuan Pickles, Mushroom & Tofu Kung Pao, Tom Kha (tomato-peanut soup)
- From Peru with Love – Causa (layered potato vegetable stack), Ceviche, Sopa Incaica (quinoa based soup)
- Holy Mole – Chili-Chocolate Mole, Guacamole, Fresh wheat tortillas, Black beans, and Mexi-Millet
- It’s a Green, Green World – Gujarati Green Beans, Kuku Beggar’s Purses, Eggplant Yu-Xiang
- Rolling in Dough in Argentina – Swiss Chard and Eggplant Empanadas, Grilled Pizza, Faina (chickpea bread)
- Who Doesn’t Like a Good Burger? – Homemade buns, ketchup, Veggie Burgers, and Oven-Baked Potato Crisps
If joining us for one of our scheduled classes strikes your fancy, drop me a line. If something else is on your mind – let me know that – whether you want me to setup an individual class for you, or add a group class to the public schedule – let’s get cooking! To contact me for more information or register, click on the “E-Mail” link at the top of the page.
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