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Brian McElrath, owner and chocolatier of "BT McElrath
Chocolates" will be conducting two intensive classes at Bret's
Table. (Contact Bret's Table to be added to the Waiting List)
The classes will be limited to 6 people to give everyone a lot of
hands on experience learning about the properties of melting,
tempering, enrobing and molding chocolate. The first class will be
March 15 and the second April 5. Mark your calendar now to
learn the secrets behind artisan chocolates and then make some of
your own in the handcrafted artisan style.
I will be teaching two classes this spring at Cooks of Crocus Hill.
In one of the classes, for example, I'll be demonstrating how to
make and bottle a lemon aperitif in the Provençal style.
La Pitchoune. Room is still available for the spring cooking tour
to the home where Julia Child once lived in the south of France.
There's only room for six people, so if you've been thinking about
it now's the time to jump on board.
Chocolates" will be conducting two intensive classes at Bret's
Table. (Contact Bret's Table to be added to the Waiting List)
The classes will be limited to 6 people to give everyone a lot of
hands on experience learning about the properties of melting,
tempering, enrobing and molding chocolate. The first class will be
March 15 and the second April 5. Mark your calendar now to
learn the secrets behind artisan chocolates and then make some of
your own in the handcrafted artisan style.
I will be teaching two classes this spring at Cooks of Crocus Hill.
In one of the classes, for example, I'll be demonstrating how to
make and bottle a lemon aperitif in the Provençal style.
La Pitchoune. Room is still available for the spring cooking tour
to the home where Julia Child once lived in the south of France.
There's only room for six people, so if you've been thinking about
it now's the time to jump on board.
I recently taught a class, Mid-Winter Appetizers to a
full house of guests at Cooks of Crocus Hill.
Here are some of the dishes I demonstrated. The
photographs were taken by David Paul Schmit.
full house of guests at Cooks of Crocus Hill.
Here are some of the dishes I demonstrated. The
photographs were taken by David Paul Schmit.
| Bret's Table welcomes Suvir Saran |
My dear friend Suvir will be teaching a class on Monday,
February 25, 2008, at Bret's Table, 6:00pm - 9:00 pm
Suvir has received numerous accolades from The New
York Times and The New Yorker for his regional Indian
cooking.
His most recent cookbook is American Masala: 125 New
Classics from My Home Kitchen. He is also chef/owner at
Dévi in New York.
Come meet this remarkable individual who makes magic
happen in the kitchen.
The cost of the class is $90 per person and is limited to six
people. Click here to go to the registration form.
February 25, 2008, at Bret's Table, 6:00pm - 9:00 pm
Suvir has received numerous accolades from The New
York Times and The New Yorker for his regional Indian
cooking.
His most recent cookbook is American Masala: 125 New
Classics from My Home Kitchen. He is also chef/owner at
Dévi in New York.
Come meet this remarkable individual who makes magic
happen in the kitchen.
The cost of the class is $90 per person and is limited to six
people. Click here to go to the registration form.
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