Cordon Vert: Course detail

Al Fresco Days Workshops (NOT IN USE)

Immerse yourself in two days of imaginative cooking, learning about new skills and ingredients, then spend time relaxing with fellow students to sample delicious dishes embracing the best of the Mediterranean regional foods. Special focus is on fresh ingredients from your holiday memories, and range from simple nutritious foods to gourmet five star dinner party menus. Tutor Chico Francesco explains the secrets, techniques and theories behind this successful and often very simple cooking style.

You will make breads such as halloumi and green olive bread; crispy marzipan bread balls with cinnamon; individual Italian flag bakes; sun dried polenta sandwich with Greek basil and olives; Provencal tapenade croustades; zesty onion bulgur salad with sumac and delicious cassis raspberry and almond paste tarts. You will also learn about different types of Arborio rice, how to make delicious dishes using the very much misunderstood polenta and even about the varieties of aubergine on the market and their subtle differences! Registration and coffee is on Saturday morning at 9.15am with an approximate finish time on Sunday between 2.30pm-4.00pm.

ITINERARY FOR AL FRESCO DAYS WEEKEND WORKSHOP

DAY ONE
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
9am Coffee
9am - 11am Demonstrations & Talk
11am - 2.30pm Practical Workshop
2.30pm - 3.30pm Lunch & Finish

Please note accommodation is not provided as part of this course but a list of nearby hotels you can stay at is available here.

If you enjoy Al Fresco Days why not take a look at Chico's other courses on offer at our Cheshire venue including Cruising the Amalfi Coast, Far Eastern Weekend, Mardi Gras Moments and End of the Silk Road.

Dates

Dates to be confirmed

DISCLAIMER – Please note that due to student numbers, seasonal availability of ingredients or other factors outside of our control some dishes mentioned in our course descriptions may not be made on the day.

PLEASE NOTE: The Vegetarian Society does not process payments by email. Please do NOT send your credit or debit card details in an email; secure online payment may be made online via this website.

For vegetarian/vegan students under the age of 25 bursaries towards the costs of our courses may be available. Follow this link for more details.

Best of British

Healthy Eating

Introduction to Vegetarian Cooking Workshop

Table for Two Workshop

Vegan Party Food

Vegan Toolkit Workshop

Vegetarian Party Food for Friends

World Food Weekend with Chico Francesco