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A World of Spice, Part II: Sweet
March 24, 2012 (Sat)
from 12:00 PM - 4:00 PM
New York, NY
Cost: $129.00
Event ID #401543
Cooking, like so much else today, has gone global. The exotic scents of India, the searing seasonings of Thailand, the sweet complexity of Morocco-many great cuisines depend on spice. Yet to most of us, spices remain a mystery. Chef and author Michael Krondl will demystify this magical world of scent and flavor. Each class in this hands-on three part series is devoted to seasonings that share a flavor profile: the first is hot, the second sweet, and the third savory. The classes may be enjoyed individually or as a whole: you’ll discover the history and lore behind the world’s aromatic seasonings; explore their origins and uses. But most importantly you will smell, touch and cook with spices so that you too gain a full understanding of the world of spice. At the end of each class we will sit down for a tasting, where each dish will be paired with a carefully chosen wine to highlight and complement its fascinating aromas.
This second installation focuses on the sweet spices. With some spices their sweetness is explicit (think of cinnamon, nutmeg, mace or star anise) while others are more sweet by association, especially in the West. Yet even while we think of cloves, allspice, cardamom and ground ginger as dessert ingredients, the rest of the world has much more eclectic tastes. The class will explore the differences among different forms of ginger and anise, and learn to distinguish real cinnamon from its imitators. We will also explore the delicate art of blending spices to achieve balance and complexity. On the menu that the students prepare are Venetian pan-roasted monkfish with spice reduction sauce, barbecued Vietnamese five-spice Cornish game hens, Moroccan honey spiced lamb, South Indian rice with sweet spices, biscotti with candied ginger and an affogato, or parfait, with hazelnut gelato, coffee and cardamom.
Event Details
Wine OR Wine & Food
Tags:
Food
Wine
Educational
Cooking Demonstration
Cooking, like so much else today, has gone global. The exotic scents of India, the searing seasonings of Thailand, the sweet complexity of Morocco-many great cuisines depend on spice. Yet to most of us, spices remain a mystery. Chef and author Michael Krondl will demystify this magical world of scent and flavor. Each class in this hands-on three part series is devoted to seasonings that share a flavor profile: the first is hot, the second sweet, and the third savory. The classes may be enjoyed individually or as a whole: you’ll discover the history and lore behind the world’s aromatic seasonings; explore their origins and uses. But most importantly you will smell, touch and cook with spices so that you too gain a full understanding of the world of spice. At the end of each class we will sit down for a tasting, where each dish will be paired with a carefully chosen wine to highlight and complement its fascinating aromas.
This second installation focuses on the sweet spices. With some spices their sweetness is explicit (think of cinnamon, nutmeg, mace or star anise) while others are more sweet by association, especially in the West. Yet even while we think of cloves, allspice, cardamom and ground ginger as dessert ingredients, the rest of the world has much more eclectic tastes. The class will explore the differences among different forms of ginger and anise, and learn to distinguish real cinnamon from its imitators. We will also explore the delicate art of blending spices to achieve balance and complexity. On the menu that the students prepare are Venetian pan-roasted monkfish with spice reduction sauce, barbecued Vietnamese five-spice Cornish game hens, Moroccan honey spiced lamb, South Indian rice with sweet spices, biscotti with candied ginger and an affogato, or parfait, with hazelnut gelato, coffee and cardamom.
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