End of the Silk Road
Course
In Altrincham
Description
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Type
Workshop
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Location
Altrincham
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Duration
2 Days
As well as learning how to make a wide range of dishes from the countries along the famous Silk Road, tutor Chico Francesco will explain the history of the route and how it has enriched our lives. Suitable for: If you love to learn how to cook by practical methods, then this workshop is just for you.
Facilities
Location
Start date
Start date
Reviews
Course programme
Course Content
Mediterranean food is so well suited to vegetarian cooking that this course is simply not to be missed!
Chico Francesco will share his vast ingredient knowledge with you and talk about the grades of bulgur wheat used in dolmades, how home made date halva is far superior to commercial bought varieties and what makes Lebanese masala so much more aromatic than garam masala. You will also make almond soup, stuffed flat breads from Turkey, Roman lentils, chickpea croquettes from Maghreb as well as sweet semolina cake and discover why without semolina we would not have pasta.
This course is so diverse you will learn much more than can be listed here, such as getting to the bottom of the confusion that seems to surround the differences in flavour and usage of cassia wood and cinnamon stick. A pre-dinner glass of chilled vegetarian white wine will be taken before your evening meal is enjoyed buffet style and you relax for a well earned feast.
Registration and coffee is on a Saturday morning at 9.15am with an approximate finish time on Sunday between 2.30pm-4.00pm.
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
End of the Silk Road