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The Nine Day Basics: Intensive Techniques for the Serious Amateur
January 12, 2010 (Tue)
from 6:00 PM - 9:30 PM
Vancouver, BC
Cost: $400
Event ID #279188
with Chef Andrea Jefferson
Part 2: Tuesdays, 6-9:30pm - January 12, 19, 26, February 5, 2010Learn the Quince-Essentials for the culinary world. Study the basics and build on these techniques as you learn how to make beautiful, quality food. Practice the art of the saucier to the fine details of pastry in a fully participatory class held in the stainless-steel Quince Studio. This intensive series will set you up with strong skills for further culinary adventures, from knife skills & stocks to sauces and meats, building up to a grand meal on the last evening which uses the skills acquired throughout the series! Every evening will culminate in dinner at the harvest table with a glass of wine in hand. Build and expand your food and wine experience.Part One and Part Two are designed as complementary but independent courses:
Part 2: poultry-Thomas Reid lemon roasted organic chicken, hand made pasta and sauce, pastry, breads, dessert.
Event Details
Food
Part 2: Tuesdays, 6-9:30pm - January 12, 19, 26, February 5, 2010Learn the Quince-Essentials for the culinary world. Study the basics and build on these techniques as you learn how to make beautiful, quality food. Practice the art of the saucier to the fine details of pastry in a fully participatory class held in the stainless-steel Quince Studio. This intensive series will set you up with strong skills for further culinary adventures, from knife skills & stocks to sauces and meats, building up to a grand meal on the last evening which uses the skills acquired throughout the series! Every evening will culminate in dinner at the harvest table with a glass of wine in hand. Build and expand your food and wine experience.Part One and Part Two are designed as complementary but independent courses:
Part 2: poultry-Thomas Reid lemon roasted organic chicken, hand made pasta and sauce, pastry, breads, dessert.
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