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
Out of 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
Out of stock
PASSPORT to ASIA WORKSHOP ‘Bulgogi, Mu Shu Pork, Thai Curry’
Saturday, January 23rd
10 AM – 3 PM
$145.00
Korean Bulgogi I Mu Shu Pork I Mandarin Pancakes I Thai Green Curry
Both Thai and Korean cooking have been influenced by Chinese cuisine
with all three often using soy sauce, gingerroot, garlic, green onions,
shallots, fish sauce, chilies, sesame seeds or oil and fresh herbs,
which creates an aromatic and delicious flavor balance of
spicy, sour, bitter, salty and sweet in the dishes.
Techniques & Skills:
Marinating I Cooking in a Wok
Using a Stone Mortar & Pestle I Cooking in a Rice Cooker
Saturday, January 23rd
10 AM – 3 PM
Recipes include:
CHINESE MU SHU PORK
– ginger soy marinated pork tenderloin wok cooked
with minced garlic, napa cabbage, hoisin sauce,
matchstick carrots, shitake mushrooms,
soy sauce and julienned green onions,
served with homemade Mandarin pancakes
and warm sweet & sour sauce
MU SHU MARINADE
– thinly sliced strips of pork tenderloin combined
with Shaoxing wine, minced garlic cloves,
fresh gingerroot, sesame oil and soy sauce
HOMEMADE MANDARIN PANCAKES
– homemade flour mandarin pancake dough is
cut into pieces, each piece is then hand rolled into
paper thin discs, brushed with sesame oil and topped
with a second rolled disc and cooked in a non-stick skillet,
the pancakes are then pulled apart before serving
SWEET & SOUR SAUCE
– warm homemade sweet and sour sauce
made with plum jam, red pepper flakes
and fresh grated gingerroot
KOREAN BEEF BULGOGI
– Bulgogi also known as Korean Barbecue Beef is
made from marinated paper thin slices of tender beef,
“Bul” means fire in Korean and “gogi” meat thus ‘fire meat’,
we’ll marinate thin slices of rib eye steak, then char grilled them
over high heat until slightly caramelized and finish sprinkled
with sesame seeds and green onions,
served with steamed jasmine rice
BULGOGI MARINADE
– soy sauce, sugar, mirin, minced garlic, sesame oil
and Asian pear to tenderize the steak
THAI GREEN CURRY
– the most popular of all Thai curries with its aromatic taste,
made with coconut milk, chicken, green eggplant,
yellow onions, coconut sugar, kaffir lime leaves
fish sauce and homemade green curry paste,
served with Thai jasmine rice,
fresh sweet basil and lime wedges
GREEN CURRY PASTE
– a combination of toasted Thai spices, cumin seeds,
coriander seeds, cardamom pods and mace with
fresh green chilies, thai chilies, galangal, lemongrass,
cilantro stems, kaffir lime leaves, chopped shallots,
minced garlic, black peppercorns and shrimp paste,
hand pounded to a paste in a stone mortar & pestle
THAI JASMINE RICE
– Thai jasmine rice cooked in a rice cooker
$145 per person
14 in stock