1st day |
9:00 AM to 12:00 PM course and 12:30 sampling of food |
| Introduction and presentation of dishes to be prepared over the four days |
Introduction
Dishes to be prepared over the four days.
1st day.- Cold Appetizer.-
Tuna tartar, tuna tataki
Salad Lyonnaise with mixed lettuce, poached eggs, sautéed bacon sticks and croutons, classic Lyonnaise vinaigrette made of olive oil, Dijon mustard, balsamic vinegar and honey.
Roquefort Cheese Salad with pears, nuts and arugula, watercress and sherry vinegar vinaigrette with extra virgin olive oil
Wine tasting: Sauvignon Blanc Veramonte from Chile
2nd day.- Hot Appetizer.-
Porcini Mushroom Ravioli with creamy truffle sauce and rosemary flavored butter.
Various sauces the dish can be served with: creamy saffron sauce with zucchini, butter sauce, olive oil, garlic, shallots and parsley, and veal demi-glace.
Wine tasting: Gewürztraminer Washington Valley Chateau St. Michelle U.S.A.
3rd day.- Entrée Fish and Meat.-
Fish.- Sea Bass filet on a bed of vegetables julienne with ginger and basil, wild rice.
Sauces to choose from: White wine with the cooking juices, fish fumet with cream, Hollandaise sauce
Meat.- Veal cheeks cooked on low heat with saffron risotto and a reduction of the juices.
Sauces to choose from: Creamy veal sauce, white wine and red wine sauces with rosemary or thyme.
Wine tasting: Cabernet Sauvignon Veramonte Chile
4th day .- Dessert
Traditional Tiramisu
Wine tasting: Soave Asimo Passito Vino Generoso
Details First Day.-
Preparing cold appetizer
Tuna tartar, tuna tataki
Lyonnaise salad with mixed lettuce, poached eggs, sautéed bacon sticks and croutons. Classic Lyonnaise vinaigrette: olive oil, Dijon mustard, balsamic vinegar and honey.
Roquefort cheese Salad with pears, nuts and arugula, watercress and sherry vinegar vinaigrette with extra virgin olive oil
Topics of discussion:
Vegetable cuts and culinary name, different cooking methods, a variety of ways to work with one product (tuna).
Preparation of different vinaigrettes
Pairing of products for the conception of a dish
At 12:30 .- Meal with the dishes prepared in class allowing the participants to create a presentation according to their taste and creativity
Wine tasting: Sauvignon Blanc Veramonte from Chile, coupled with the food, a brief explanation regarding the wine and its characteristics
2nd day |
9:00 AM to 12:00 PM classes and 12:30 tasting |
Elaboration of hot appetizers
Porcini mushroom ravioli with creamy truffle sauce and rosemary butter.
Various sauces the dish can be served with: creamy saffron sauce and zucchini, butter sauce, olive oil, garlic, shallots and parsley, and veal demi-glace
We will be working with a hot kitchen
Techniques to learn: Preparing and portioning pasta dough, types of cooking, preparing sauces for pasta, preparing ravioli filling, cooking and presentation.
At 12:30 .- Meal with the dishes prepared in class allowing the participants to create a presentation according to their taste and creativity
Wine tasting: Gewürztraminer Washington Valley Chateau St. Michelle U.S.A. coupled with the food, a brief explanation regarding the wine and its characteristics
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3nd day |
9:00 AM to 1:00 PM classes and 1:00 food tasting. |
Creating entrees, meat and fish, garnishes, sauces, etc.
Sea Bass filet on a bed of vegetables julienne with ginger and basil, wild rice.
Sauces to choose from: White wine with the cooking juices, fish fumet with cream, Hollandaise sauce
Veal cheeks cooked on low heat with saffron risotto and a reduction of the juices.
Sauces to choose from: Creamy veal sauce, white wine and red wine sauces with rosemary or thyme.
Techniques to learn, cooking terms, cooking methods, cuts, contemporary presentations, cooking and preparing garnishes, various sauces, finishing touches and use of different types of technology, etc.
At 1:00PM .- Meal with the dishes prepared in class allowing the participants to create a presentation according to their taste and creativity.
Wine tasting: Pairing of Cabernet Sauvignon Los Vascos Rosé with the fish and Cabernet Sauvignon Veramonte Chile with the meat, a brief explanation regarding the wines and their characteristics.
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4th day |
9:00 AM to 12:00 PM classes and 12:30 tasting. |
Preparing desserts
Tiramisu
Techniques to learn: pâte à choux with mascarpone, biscotti, cake mounting, Demonstration on presentation.
At 12:30 PM.- Meal with Casa Rolandi food, appetizers and entrees, and the guest may create a presentation for their dessert according to their taste and creativity
1 Full-bodied Wine paired with the dessert, and a brief explanation about the wine and its characteristics.
Meal complimented with an appetizer and entree by Casa Rolandi.
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