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Cooking Classes

Chef Alex Cooking Classes

Date: Saturday, April 2nd, 2011
Time: 8:00am to 10:30am
Cost: $29.00

General Description of Class:
This class will expose everyone to the flavors of six cultures utilizing ingredients available in our area. There are so many beautiful "flavor" influences in our own culture that have their origin in a completely different country, and for us to get familiar with these recipes and the ingredients that they use is so important to our being able to prepare so many other ethnic dishes. We will be learning not only about the ingredients but also the techniques used to make these recipes.

It can be a little overwhelming to try new techniques and to use ingredients we are unfamiliar with, but in this class you will be introduced to both, and I am confident that it will change the way you cook in the future. Learning new flavors is so important to helping you create and critique your own dishes. I have been so lucky to live in so many parts of the world; to "live" the foods of different cultures, and it has influenced my ability to cook.

Some of the dishes we will prepare include:

Mexican Quesidilla Rolls
Japanese Sushi
Italian Meatballs
French Mushroom Soup
German Schnitzel
Indian Curried Chicken

Friday April 1st I will be going to Trigs in Minocqua at noon to buy some ingredients for the class; if you would like to walk around the store with me and learn some of my reasons to buy certain products, or if you have any questions about foods and how to buy them, meet me at the front service desk at 11:55-12:00. (If you are late, walk around the store and you will find me, I start in the produce section) See you then, Chef Alex.

To reserve a spot for the this class please email me at itsmychef@hotmail.com or call the restaurant-715-543-8909 and make your payment. The cost for each class is $29.00.

Followup

If you attended the April 2 cooking class, the curry that we started is finished with the following procedure:

Reduce the liquid until it is almost gone and add 1c. milk(or coconut milk is better) and 3 c. chicken stock, 2T. ground garlic, 2T. ground shallots, 1T. fresh lemon juice and boil for 15 minutes
Next add some roux to thicken slightly(2T. butter and 3T. flour) boiling for one minute.
Lastly, put your raw julienned breast of chicken into the curry sauce and simmer till the chicken is done. Adjust seasoning with curry powder and S&P, and perhaps a touch of fresh lemon.

Just wanted to let you know how to finish the chicken curry. Happy cooking, and if there is anything that I can help with, let me know. Chef Alex.