Date(s) - 24/01/2018
09:30 - 13:00
The diversity of California’s people, terrain and food contributes to its unique style of cooking, which can be categorically described as “fresh”, “seasonal”, “local”, “sustainable”, and “original.”
Food Explorers’ fourth “Cookbook Club” meeting will take a closer look at “California Cooking: Parties, Picnics & Celebrations.” Many of the recipes in this compilation are for new and different combinations of flavors, but there are also some of traditional dishes with interesting California twists. All of them reflect the hallmarks of California cooking: fresh ingredients cooked simply and beautifully; lighter sauces that enhance rather than conceal; lots of seafood and grilling; and, most important, a spirit of adventure in the kitchen.
When: Wednesday, January 24th starting at 9.30am till about 1.00pm thereabouts
Where: Maria Luz’s home in Weinheim (address will be provided to those attending)
What: We start our session with a “Celery Root Bisque”. The celery root is not a taste beloved by everyone, so we are curious to see how this soup turns out. For a taste of the ocean, we will make “Salmon with Two Sauces”, a dish inspired by a recipe created by French chef Georges Le Blanc. Our main course will be served with “Tarragon Cucumbers” and wild rice. We close our session with a simple satisfying dessert of “Rhubarb Crumble with Rich Custard Sauce”.
There is space for 8 participants in this session.
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