AO M WO R KS H O P S
COOKING WORKSHOPS These workshops will conclude with a group lunch of your own making!
14
Epic Hors D’oeuvres
Filipinx Food Fun!
Chili Clinic
DATE : Saturday, June 11,
DATE: Saturday, July 16,
DATE : Saturday, August 6,
10 a.m.–1 p.m. FACULTY: Christine Ferris TUITION COST: $90 Learn fun techniques for making hors d’oeuvres that are as beautiful to look at as they are to eat. We will create rolled and skewered delicacies, contemplate cool ways to arrange a platter, and discuss how to create a balanced menu—considering textures, flavors, and preparations. We will begin with discussion and then roll up our sleeves to make some treats together! Participants will build their own customized platters, including selections such as grilled zucchini roulades with herbed chèvre; salads on a stick; crudités with dips; lox bruschetta; and beet and chèvre terrine.
10 a.m.–1 p.m. FACULTY: Nicholas Jirasek TUITION COST: $90 Filipinx food is sweeping the nation, with its bright, punchy flavors and complex balance of savory, sweet, and sour. Learn from Ox-Bow’s Culinary Director, Jirasek, how to make a Filipinx feast, or kamayan, that is meant to be eaten with your hands! Great for parties and entertaining, kamayans are stunningly arranged displays of food, spanning the traditional to the contemporary. Participants will learn the rich history of Filipinx food’s journey to the Americas and how this cultural exchange created a beautiful cuisine that is constantly evolving. In making this collaborative feast, participants will learn to make delicacies like lumpia egg rolls, Filipinx adobo chicken, BBQ pork skewers, local vegetable pancit noodles, a bevy of condiments, and much more!
10 a.m.–1 p.m. FACULTY: Eric May TUITION COST: $90 Chilies are magic! How could such a small (and inexpensive!) fruit contain so much power to delight (and yes, burn) our taste buds?! Native to the Americas, chilies have traveled the globe, infusing cuisines with their potent pleasures. We will harness the magical properties of the chili and learn how to use both fresh and dry chilies in spicy condiments like salsas, giardiniera, chili crisp, and harissa, culminating in an invigorating lunch.
Read an interview with Culinary Director Nicholas Jirasek PAG E 4 0
Clare Britt and Nick Murway
