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Strangely Delicious: Hands-On Cooking with Unusual Ingredients
February 4, 2012 (Sat)
from 12:00 PM - 4:00 PM
New York, NY
Cost: $129.00
Event ID #399501
For much of the world, octopus, pigeon and rabbit is everyday fare, but here they seem exotic, even weird. This is precisely why we’re going to get familiar with them in this hands-on class that takes on some widely-held (if hardly universal) American culinary taboos. We begin our exploration with polpo alla Luciana, a Neapolitan take on braised octopus, then we’ll segue into a snack of tripe-stuffed tacos with salsa verde, and a traditional paella of rabbit and snails. Our tour then turns to squab (or baby pigeon if you will) in a classic French rendition with olives. A quince tarte Tatin (upside down tart) finishes of our adventure.
Appropriately enough, the wines we’ll pour will reflect the idiosyncratic nature of the class with quirky and unusual selections from all over the world. Once our culinary creations are complete, we’ll gather around the table to enjoy them as a resident sommelier leads us through a flight of weird and wonderful wines.
Event Details
Wine OR Wine & Food
Tags:
Food
Wine
Educational
Cooking Demonstration
For much of the world, octopus, pigeon and rabbit is everyday fare, but here they seem exotic, even weird. This is precisely why we’re going to get familiar with them in this hands-on class that takes on some widely-held (if hardly universal) American culinary taboos. We begin our exploration with polpo alla Luciana, a Neapolitan take on braised octopus, then we’ll segue into a snack of tripe-stuffed tacos with salsa verde, and a traditional paella of rabbit and snails. Our tour then turns to squab (or baby pigeon if you will) in a classic French rendition with olives. A quince tarte Tatin (upside down tart) finishes of our adventure.
Appropriately enough, the wines we’ll pour will reflect the idiosyncratic nature of the class with quirky and unusual selections from all over the world. Once our culinary creations are complete, we’ll gather around the table to enjoy them as a resident sommelier leads us through a flight of weird and wonderful wines.
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