Modern Creative Cuisine, The London Chef, Thursday, Feb 2, 2012, 6:00 PM – 9:00 PM
953 Fort Street, Victoria, Canada
Thursday, Feb 2, 2012, 6:00 PM – 9:00 PM
Understanding the art of cooking is so much more than simple flavor combinations and basic cooking techniques. Texture, temperature and balance are equally important when cooking, but are overlooked by even the most seasoned home cook.
Modern creative cooking concepts form the basis of the popular creative food at restaurants all over the world. In this class we will practice some high level cooking techniques and look menu planning and time management from the professional kitchen that will help you plan and execute your own dishes at your next modern creative dinner party.
PAN SEARED QUALICUM BEACH HAND DIVED SCALLOP ON A PUREE OF CAULIFLOWER INFUSED WITH MADAGASCAN VANILLA REDUCTION OF BALSAMIC VINEGAR AND METCHOSIN BACON, CRISP JULIENNE OF LEEK
BUTTER ROASTED FILLET OF RED ROCKFISH ON WILD HERB PILAF WITH SPOT PRAWN AND SAFFRON FOAM, SALMON CRACKLING AND PUREE OF CARROT AND ORANGE
DRUNKEN AMMARETTI WITH POACHED PRUNE PLUMS, SPICED MASCARPONE CREAM AND HAZELNUT DUST