PHO & MORE! ‘Passport to Vietnam Workshop’
Saturday, October 17th
10 AM – 3 PM
$145.00
‘COOKING AUTHENTIC VIETNAMESE CUISINE’
Authentic Vietnamese cuisine from Chef Vincent’s trip to Vietnam!
Vietnamese food is full of French and Chinese influences, but it’s the marriage
of spicy, sour, bitter, salty and sweet in its dishes that make it so incredibly
aromatic and delicious. Flavors of lemongrass, ginger, fish sauce, lime,
chilies, mint, coriander, cinnamon, Thai basil and soy sauce.
Saturday, October 17th
10 AM – 3 PM
Skills & Techniques:
Char Grilling in Banana Leaves
Learn about ingredients specific to Vietnamese cooking
The 5 flavors in all Vietnamese cooking – sweet, salty, spicy, bitter & sour
Homemade Pho Beef Broth I Cooking with Whole Asian Spices
Harvest Herbs from Le Chat’s Gardens
Recipes include:
VIETNAMESE PHO
– homemade pho beef broth, served with rice noodles,
sliced beef, crispy bean sprouts, Thai basil,
cilantro, red chilies and lime wedges
PHO BEEF BROTH ‘Made from Scratch!’
– the single most important step in a pho recipe is using
the correct combination of beef meat and bones to create
pho’s signature broth that’s both light with a depth of beefy flavor,
homemade pho beef broth made with beef chuck and meaty
marrow bones, slowly simmered with toasted
and charred Vietnamese aromatics and fish sauce
PHO VIETNAMESE AROMATICS
– charred fresh gingerroot and sweet onions,
toasted star anise, cinnamon sticks, cloves,
cardamon pods and coriander seeds
VIETNAMESE NOODLE BOWL with LEMONGRASS BEEF
– bowls filled with rice noodles, crushed roasted peanuts,
green onions, matchstick carrots, char grilled lemongrass steak,
cucumber batons and homemade Vietnamese dressing,
served with Thai fresh herb salad, red chile garnish
CHAR GRILLED LEMONGRASS BEEF in BANANA LEAF
– thinly sliced beef tenderloin steak marinated
with lemongrass, garlic, shallots, Chinese five spice,
sea salt, cane sugar, green onions, black pepper.
homemade annatto oil and hoisin sauce,
wrapped in a fresh banana leaf and char grilled
THAI FRESH HERB SALAD
– made with coriander, organic baby lettuces, plus
fresh basil and mint harvested from Le Chat’s garden
VIETNAMESE DRESSING
– lime juice, fresh gingerroot,
rice vinegar, garlic and chile
VIETNAMESE EGG ROLLS
– Cha Gio is the fried egg roll from Vietnam,
hand rolled, deep fried egg roll wrappers filled with
a mixture of ground pork, shrimp, mushrooms,
cellophane noodles, matchstick carrots,
jicama, eggs and sesame oil
NUOC CHAM SAUCE
– a traditional Vietnamese dipping sauce
made with minced garlic, fish sauce, chili sauce,
lime juice and cane sugar
$145 per person
4 in stock
ARTISAN CLASSIC BREADS of FRANCE WORKSHOP
Sunday, November 15th
10 AM – 3 PM
$145.00
CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Pane Perdue
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.
Sunday, November 15th
10 AM – 3 PM
Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test
Recipes include:
ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior
PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture
CLASSIC SAVOURY CRÊPES
– originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate, allowing the glutens to
relax and create that wonderfully soft and tender texture!
CHICKEN ‘Forestiere’ CRÊPES
– savory buckwheat crêpes stuffed with our
homemade chicken and gruyere forestiere filling,
served finished in a classic crêpe fold,
garnished with finely chopped fresh chives
BUCKWHEAT CRÊPES
– ultra thin savory buckwheat crêpes
with irresistible buttery crisp edges!
FORESTIERE CRÊPE FILLING
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with tender rotisserie chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach
PANE PERDU ‘Crème Brûlée’ FRENCH TOAST
– this is the ultimate French toast!, the ‘real deal’ French toast!,
what to do with day old baguette bread, make pane perdu of course!,
homemade baguette bread soaked in an egg custard base,
cooked on a nonstick griddle until golden, finished with a sprinkle
of granulated sugar that we’ll brûlée with a kitchen torch
creating a caramelized crackle crust (think crème brûlée),
then served with a homemade salted caramel sauce
and dollops of Chantilly whipped crème – ooh la la!
SALTED CARAMEL SAUCE
– decadent, golden caramel sauce
finished with a pinch of Maldon sea salt
VANILLA BEAN CHANTILLY CRÈME
– fluffy clouds of homemade whipped cream
with vanilla bean paste (add sour cream!)
$145 per person
10 in stock
DIM SUM WORKSHOP
Sunday, November 22nd
10 AM – 3 PM
$155.00
BACK BY POPULAR DEMAND!
Crab Ragoons I Chinese Bao Buns I Lettuce Wraps I Asian BBQ Ribs
Join Le Chat Gourmet for a day of cooking delicious Dim Sum,
savory Chinese inspired small bites that are sautéed in a wok,
deep fried, oven roasted or steamed in bamboo baskets!
Sunday, November 22nd
10 AM – 3 PM
Skills and Techniques:
Working with Yeast I Grilling I Wok Cooking
Cooking in Bamboo Steamers I Deep Frying
Recipes include:
CRAB RAGOONS
– these much-loved deep-fried crab ragoons are
wonton wrappers filled with succulent crabmeat,
cream cheese, green onion, garlic and Thai chile,
served with a Ponzo Citrus Soy Sauce
CHINESE BOA BUNS with CARAMEL PORK
– thinly sliced caramelized pork belly
served in homemade chinese steamed bao buns
with crispy cucumbers, matchstick carrots,
green onions and fresh cilantro sprigs
ASIAN CARAMEL PORK
– pork belly marinated with chopped shallots,
green onions, minced garlic, annatto oil, curry poswer
and soy sauce, seared to a caramelized mahoganany
and braised until tender
CHINESE STEAMED BAO BUNS
– homemade yeast raised Chinese buns
cooked in a bamboo steamer
ASIAN LETTUCE WRAPS
– crispy artisan romaine lettuce cups filled
with char grilled Asian spice marinated chicken,
julienned carrots, English cucumber batons,
vermicelli rice noodles and sprigs of fresh cilantro,
garnished with toasted white sesame seeds,
served with a homemade Asian dipping sauce
ASIAN MARINADED CHICKEN
– a flavor packed marinade of soy sauce,
fresh grated ginger, red pepper flakes, sesame oil
and minced garlic, to tenderize and add optimum
flavor and juiciness to our chicken
ASIAN DIPPING SAUCE
– the perfect complement to pair with our lettuce wraps,
made with low sodium soy sauce, sesame oil,
rice wine vinegar and chili crisp paste
ASIAN BARBECUE PORK RIBS
– sweet & tangy babyback ribs rubbed with Chinese five-spice,
marinaded in a Michigan honey, dry sherry and soy sauce,
then slow roasted to a tender, sticky perfection!
$155 per person
6 in stock