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
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
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.
Dates to be confirmed