Demo and Taste Series
Instructor: Chef Marc Chalopin
Chef Marc Chalopin, ADF+Enderun Executive Chef, whisks you back to France, to the gourmet capital of the world through an exciting cooking demonstration of classic French dishes. Fill your senses with the sight, sound and smell of French cuisine as Chef Marc showcases the country's vibrant culinary heritage.
September 18, 2010 | 8:30am - 12:00nn
PhP 1,500
WARIBASHI: Japanese Cuisine
Instructor: Chef Marcelo Mahinay
Day 1: SUSHI VARIETY (September 4)
- California Roll
- Variety of Hand roll,
- Variety of Nigiri Sushi,Variety of Maki Sushi,Sushi Rice making technique,
- Sushi Vinegar mixing,
- Fish cutting Technique
Day 2: DONBURI (September 11)
- TekkaDon
- TenDon,
- Tempura Udon or Soba,
- TonkatsuDon,
- Soba or Udon Sauce,
- TenDon & TonkatsuDon sauce
Day 3: NABEMONO (September 18)
- Sukiyaki
- ShabuShabu,
- Sukiyaki sauce,
- ShabuShabu sauce,
- Teriyaki sauce,
- Miso soup making & some variation of sauces & Nabemono
September 4, 11, 18, 2010 | 9:00 am - 3:00 pm
PhP 4,200 per session*
*Please inquire for special discount
Balanced cuisine – A healthy approach to cooking and life
Instructor: Chef Thomas Wenger
Inclusion: Ingredients, Hands-on, and Recipes + Certificate of Participation
Health cuisine essentially takes our food back to its roots in terms of cooking methods and the ingredients used. Cuisine that uses pure, organic or non-adulterated produce and products emphasizing on the natural elements and goodness in it to assist the body in its day to day processes without placing unnecessary strain on it.
Nourishing the body from within, detoxifing and strenghtening the body, through organic produce, free-range poultry, lean meats and wild fish.
Balanced cuisine emphatisez on naturally flavored dishes, with little salt, the use of fiber rich, nutritious starches, fresh and tasty herbs, pure full flavored oils and low sodium stocks.
Day 1
Ratatouille gazpacho
Goat cheese
++++
Chermoula baked salmon on Buck wheat noodles
Baked root vegetables, Coconut lemongrass froth
+++
Backed mango in puckwheat crepes
Green tea sabayon
Day 2
Mustard crustad scallops
Ginger and orange dipping sauce
+++
Turmeric dusted grilled organig chicken
Sprouted lentils with balsamico, bellpepper coulis
+++
Caramelized pineapple springroll with macadamia nuts
Lemongras scented honey-yoghurt sauce
Day 3
Baked King prawn
On young sprout and grape salad in Xeres vinaigrette
++++
Seared tuna steak
Sesame crusted tofu, vegetable quinoa
+++
Red berry soup with mango granita
PhP 4,200 per session*
*Please inquire for special discount
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