Mediterranean Cuisine: A Cooking Adventure
Join Chef Daniel for a trip to the Mediterranean without leaving Los Angeles! MENU: Appetizer House hummus made from scratch with pita bread and crudités (demonstration and hands-on portion for the crudites while practicing knife skills) First Course Mussels in wine sauce, parsley, garlic, lemon and butter (demonstration) Second Course Chicken souvlaki skewers, marinated then cooked traditionally on a grill (in the oven) and precooked in a sous vide bath, then finished on a grill in the oven. Sides included tabbouleh and tzatziki sauce (hands-on) Dessert Apple tart with apricot glaze. Chef Daniel will explain the fundamentals of making a good crust while serving this dessert. This class will cover: Knife skills Making hummus, working with legumes Working with shellfish Sous vide basic concepts Eating what we make for dinner is always part of these events! Participants are encouraged to bring their own beverage.
I am unusually driven, passionate about food and excited about the endless opportunities to be creative and excel. Originally from Argentina, with its own special mix of cultures, I have lived in Los Angeles for the past 35 years, where I have been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs my food on a daily basis, enabling me to borrow ingredients and techniques from one another whenever appropriate. I am equally at ease preparing a sophisticated duck breast with a reduction sauce or a rustic dish such as shepherd’s pie. I prepare both with the same attention to detail and respect for the ingredients. This attitude also guides my teaching. The intention is to teach fundamentals so my students can take their cooking to a higher level rather than learning a particular recipe.
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