Far Eastern Workshop

This is a practical hands on 2 day workshop for people who've ever wondered what to do with bean curd. Take your inspiration from Japan, Thailand, Malaysia and Indonesia, where they really know how to make the most of these versatile, nutritious and tasty ingredients. It’s not all about beans though, as this course also features exotic ingredients such as kaffir lime leaves, tamarind paste, date syrup, ginger, papayas, holy basil and lychees.

Your tutor, Chico Francesco, who has traveled widely throughout Asia will share his wealth of ingredient knowledge and far eastern food culture. He will talk about the delicate fragrance of jasmine rice, how to blend spices that would not normally be used together and how to shop and store a variety of interesting spices used in the far east. Tempeh is also used on this course in a sophisticated way. What’s more, after you’ve learnt the secrets of the delicate and exotic flavours of the east, you can sit back and enjoy your food with a glass of vegetarian wine.

Dishes on the course include Thai style sushi using aromatic ingredients, Java black beans cooked in lime juice with creamed coconut and coconut & lychee ice cream.

ITINERARY FOR THE FAR EASTERN WEEKEND WORKSHOP

DAY ONE
8am Breakfast (residents only)
9am - 9.30am Registration and coffee
9.30am - 12am Demonstrations & Talk
12pm - 2.30pm 1st Practical Workshop
2.30pm - 3.30pm Lunch & Break
3.30pm - 6.30pm 2nd Practical Workshop
6.30pm Break & Refreshments
7pm - 10.30 pm Dinner

DAY TWO
8am - 9am Breakfast/Coffee
9am - 11am Demonstrations & Talk
11am - 2.30pm Practical Workshop
2.30pm - 3.30pm Lunch & Finish

If you enjoy the Far Eastern Weekend why not take a look at Chico's other courses on offer at our Cheshire venue including Al Fresco Days, Cruising the Amalfi Coast, Mardi Gras Moments and End of the Silk Road.

Sat 08 to Sun 09 January 2011

£244 to £278

Places remaining