Details
This style of cooking was born from Alice Waters of chez Panisse in California. Her philosophy of cooking with the freshest of ingredients is inspiratioinal. Rachelle the course tutor brings you her experience of this style of cuisine, learned from her American mother as well as her time working in the states. With her guidance you will learn more about this style and philosophical approach to dining and create a range of mouthwatering seasonal dishes using locally sourced foods to enjoy toghether for a late sunday lunch.
Style of dish enjoyed on this course might include: Juicy Brined Roast Chicken (this sounds simple but the secret is in preparing the bird - it is brined before hand giving it the most amazing juicyness) Chicken Paillards with chilli butter Ahi carpaccio - paper thin tuna with a zingy dressing Noodle soups California crab salad
