ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, October 18th
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, October 18th
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
Out of stock
ULTIMATE TAMALE & TACO WORKSHOP
Saturday, November 21st
10 AM – 3 PM
$145.00
Ultimate Taco Bar I Chicken Tamales I Baja Fish Tacos
Join Le Chat Gourmet in the kitchen for a fun filled day making a
traditional Mexican dish, tamales! If you’ve never had a taco entirely made
from scratch, the crispy corn shell to the freshly ground beef with homemade
taco season, you are in for one delicious treat. Plus we’re making Baja tacos
too, with fresh fish filets, creamy slaw, chipotle crema and fresh herbs!
Saturday, November 21st
10 AM – 3 PM
Techniques & Skills:
Using a Tortilla Press I Working with Dried Corn Husks
Steaming Tamales I Using a Taco Shell Form
Cooking with Masa Harina Corn Flour
Recipes include:
CHICKEN TAMALES with GREEN SALSA
– corn husks spread with masa harina tamale dough,
topped with poached green chili chicken filling,
then wrapped in the corn husks and steamed,
served tomatillo lime salsa verde
HOMEMADE TAMALE DOUGH
– we’ll combine chicken broth and
masa harina corn flour with lard
for authentic Mexican tamale dough
CHICKEN TAMALE FILLING
– we’ll begin by poaching chicken breasts for optimum
flavor and juiciness in a poaching liquid of water,
chicken broth, sweet onions and minced garlic,
then shred the chicken, toss with green tomatillo sauce
and crumbled queso fresco cheese
TOMATILLO SALSA VERDE with LIME
– we’ll roast the tomatillos, sweet onions,
garlic cloves and jalapeno pepper until slighly blistered
and caramelized bringing out their natural sweetness,
then puree with lime juice and ground cumin
ULTIMATE BUILD YOUR OWN TACO BAR
– we’ll grind our own beef, add homemade
taco seasoning, fill our handmade corn taco shells with a choice
of toppings for the ultimate taco eating experience!
(chopped lettuce, shredded colby jack cheese, sour cream,
pickled jalapeno peppers, diced tomatoes and sweet onions)
HOMEMADE TACO SEASONING
– once you make this you will ‘never’ use store bought again,
I keep a large jar on hand at all times! a combination of
ground chili powder, cumin, garlic, onion, sweet paprika,
Mexican oregano and red pepper flakes
HANDMADE CORN TACO SHELLS
– homemade masa harina yellow corn flour dough
hand formed in a tortilla press,
then deep fried into crispy taco shells
BAJA FISH TACOS
– golden deep fried batter coated fresh fish filets,
served on hand formed corn taco shells
with homemade carrot and cabbage coleslaw,
chipotle mayo crema, fresh cilantro,
shaved radishes and lime wedges
HOMEMADE CABBAGE SLAW
– shredded mixture of carrots, red and green cabbage
tossed in our creamy homemade buttermilk dressing
BUTTERMILK DRESSING
– a combination of Greek yogurt, buttermilk,
lime juice and Michigan honey
CHIPOTLE MAYO CREMA
– a creamy sauce to accompany our fish tacos,
mayonnaise, smoky chipotle pepper,
fresh lime juice and zest
$145 per person
10 in stock