End of the Silk Road Workshop
Mediterranean food is so well suited to vegetarian cooking that this course is simply not to be missed! As well as learning how to make a wide range of dishes from the countries along the famous Silk Road, tutor Chico Francesco will explain the history of the route and how it has enriched our lives.
He will also share his vast ingredient knowledge with you and talk about the grades of bulgur wheat used in dolmades, how home made date halva is far superior to commercial bought varieties and what makes Lebanese masala so much more aromatic than garam masala. You will also make almond soup, stuffed flat breads from Turkey, Roman lentils, chickpea croquettes from Maghreb as well as sweet semolina cake and discover why without semolina we would not have pasta.
This course is so diverse you will learn much more than can be listed here, such as getting to the bottom of the confusion that seems to surround the differences in flavour and usage of cassia wood and cinnamon stick. Registration and coffee is on a Saturday morning at 9.15am with an approximate finish time on Sunday between 2.30pm-4.00pm.
ITINERARY FOR THE FAR EASTERN 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
8am - 9am Breakfast/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.
Dates to be confirmed