From French Bistro to Molecular Cuisine – October Cooking Classes & Workshops at Nella Cucina!

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Learn the art of French pastry and more at Nella Cucina!

From French bistro fare to molecular cuisine and gastronomy, the cooking classes at Nella Cucina on Bathurst St. in the Annex is anything but boring!  I’m so excited to finally feature their cooking classes and workshops on the Food Calendar and I’m even more excited about the prospect of attending one of these classes!  I’ve never actually signed up for a real cooking class before and with so many options in the city, it really wouldn’t be difficult at all to find something that strikes my fancy.

I thank my walking feet for this particular foodie discovery!  I found out about Nella Cucina and their classes simply just by walking.  I had made plans to meet a friend for weekend brunch around Queen St. and Spadina and had made the trek to Wychwood Barns for the Saturday morning farmers’ market earlier on.  After my market fun, I walked back to St. Clair, looked down the road at Bathurst and thought, “ah, what the heck?  Let’s walk the whole way down!”  And you wouldn’t believe all the nifty food discoveries I made just by walking that stretch of city!  Nella Cucina was one of them and I’m so delighted because their classes sound really fun and engaging.  Aside from offering workshops and cooking classes, Nella Cucina is an actual culinary retail shop selling cookware and equipment for restaurants and food service establishments.  Here’s a sneak peek at part of the October Cooking Classes Calendar and the Nella’s October line-up of cooking classes!

Enjoy the bounty of the fall harvest and seasonal ingredients

Molecular Cuisine Workshop #1: The Professional Series at Nella Cucina, October 1.  10am-1pm.  $150/person (receive a $100 Nella Cucina gift card when you sign up for all 4 workshops!).  Love science?  Fascinated by molecular gastronomy?  Simply want to learn about awe-inspiring professional techniques used by Iron Chefs?  The Molecular Cuisine Workshop series is perfect for you!  In collaboration with John Placko, culinary director of the Modern Culinary Academy, this workshop is designed to introduce participants to the scientific processes behind many professional culinary techniques.  At this workshop, learn and practice spherification, reverse spherification, rapid freezing, and carbonation.  http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/242/-/-.html

Classic French Fare at Nella Cucina, October 4.  6:30pm-9:30pm.  876 Bathurst St.  $95/person.  The kitchen transforms into a French bistro at this three and a half hour cooking class devoted to French classics and Parisian fare.  Create a 5-course feast as you travel through France via food!  Menu includes pan-seared chicken breast with tarragon and dijon cream sauce, gougère (classic French choux pastry with cheese), an apricot and almond tart with whipped cream, and more!  http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/225/-/-.html

The Making of a Chef Series: The Making of a Pastry Chef at Nella Cucina, October 6.  12pm-3:30pm.  876 Bathurst St.  $125/person.  At this intensive three and a half hour hands-on class and workshop, learn the foundations and skills necessary for pastry culinary art from industry professionals using the basic ingredients in French desserts (sugar, eggs, butter, and flour), and create lovely desserts that are as beautiful as they are delicious!  Menu includes chocolate soufflé, mille- feuille (napoleon), crème brûlée, and more!  http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/232/-/-.html

Romantic Fall Feast at Nella Cucina, October 11.  6:30pm-9:30pm.  876 Bathurst St.  $190/couple or pair.  Experience a couples cooking class with your partner and loved one using fresh, seasonal fall ingredients and enjoy the fruits of your labout in the warmth and comfort of a candlelit dining room after!  Menu TBD.  http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/228/-/-.html

Molecular Cuisine Workshop #2: The Professional Series at Nella Cucina, October 15.  10am-1pm.  $150/person (receive a $100 Nella Cucina gift card when you sign up for all 4 workshops!).  Love science?  Fascinated by molecular gastronomy?  Simply want to learn about awe-inspiring professional techniques used by Iron Chefs?  The Molecular Cuisine Workshop series is perfect for you!  In collaboration with John Placko, culinary director of the Modern Culinary Academy, this workshop is designed to introduce participants to the scientific processes behind many professional culinary techniques.  At this workshop, learn about foams, airs, snows, aeration, and dehydration.  http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/243/-/-.html

Soups and Stews at Nella Cucina, October 18.  6:30pm-9:30pm.  876 Bathurst St.  $95/person.  The chilly fall season combined with the warmth and comfort of seasonal fall food calls for a big pot of soup and stew!  At this team-oriented class, create a number of soups and stews using seasonal ingredients.  Menu includes potato corn chowder, curry sweet potato puree with coconut milk, Moroccan chicken stew, and more!  http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/227/-/-.html

Knife Skills at Nella Cucina, October 20.  12pm-3:30pm.  876 Bathurst Street.  $125/person.  At this intensive three and a half hour hands-on workshop, learn the basics of using knives in the kitchen.  Julienne and dice your way through the class as you utilize and experiment with different knives and tools and food textures, and learn about safety in the kitchen and proper knife handling, all the while “sharpening” your skills as a culinary guru!  http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/240/-/-.html

Molecular Cuisine Workshop #3: The Professional Series at Nella Cucina, October 29.  10am-1pm.  $150/person (receive a $100 Nella Cucina gift card when you sign up for all 4 workshops!).  Love science?  Fascinated by molecular gastronomy?  Simply want to learn about awe-inspiring professional techniques used by Iron Chefs?  The Molecular Cuisine Workshop series is perfect for you!  In collaboration with John Placko, culinary director of the Modern Culinary Academy, this workshop is designed to introduce participants to the scientific processes behind many professional culinary techniques.  At this workshop, learn about compression, rapid marination, sous-vide, and protein binding.   http://www.nellacucina.ca/component/jevents/icalrepeat.detail/2012/09/27/244/-/-.html

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