Chef at Home

It’s not your mother’s pressure cooker. This class will explain the fundamentals of pressure cooking and illustrate why today’s pressure cooker has a strong place in the restaurant kitchen. From vegetables to micro stocks to grains, the pressure cooker will produce quick, uniform results. We will demonstrate the following basic and unique preparations:

9 minute beets
10 minute coarse ground grits
Sunflower seed risotto
Braised tongue pastrami
Caramelized white chocolate
Sous vide under vacuum

Working with Liquid Nitrogen
Saturday July 18, 2009 1:30pm-4:00pm
$99/per person

Liquid nitrogen is fast becoming a staple in restaurant kitchens. This class will discuss the functionality of adding liquid nitrogen to your kitchen, covering safety issues and demonstrating the following techniques:

Buttered popcorn ice cream
Olive membrillo crumbs
Powdered lardo
Finely ground spice blends
Inverted ice cream sandwiches
Whipped tomato-basil clouds

Maximizing the Vacuum Sealer
Sunday July 19, 2009 9:30am-12:00pm
$99/per person

Vacuum sealers are becoming more common in restaurant kitchens. As a necessary addition to a chef’s arsenal, it’s a good idea to understand how they work and the different ways that they can be used. Maximizing an investment is always a good idea. In this class we will demonstrate the different ways a vacuum sealer can be used to produce maximum results with the following: 

Edamame and cheddar mosaics
Quick pasta dough
Blanching under vacuum
Aerated cheesecake
Smoked watermelon
48-degree oyster

Gellan
Sunday July 19, 2009 1:30pm-4:00pm
$99/per person

Gellan is a versatile ingredient that allows for heat stable gels, the creation of fine films, fluid gels, crisps, and emulsification. This class will discuss the roots of Gellan, it’s synergy with other ingredients, and the need for sequestrants. We will demonstrate the following:

Tied Key lime pie
Diced artichokes barigoule
Pearls of mozzarella water
Crisp of braised cabbage
Encapsulated yogurt in honey water
Strawberry-bacon pudding