Posts Tagged ‘cape town cooking schools’
Thursday, July 21st, 2011
As the food editor for TASTE magazine, Abigail Donnelly lives for good food as much as anyone else. Thus we’re delighted to have her at Chefs Warehouse to host a class on baking skills and techniques. “Baking has made a right royal comeback to kitchens across the globe and here’s your chance to refine your skills and get back among the cake tins and rolling pins,” says Abigail.
Like all classes, it will be an intimate affair, with only 20 participants to ensure one-on-one interaction with the host. Tasting of dishes and wine will be served at the class, hosted on 30th July, from 10AM – 1PM. R450pp.
Tags: abigail donnelly, baking techniques, cape town cooking schools, Chefs Warehouse, cooking classes, Liam Tomlin
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Wednesday, July 13th, 2011
Liam’s latest class is designed to get you cooking up some restaurant-quality dishes without the hours of preparation usually required to do so. Anyone that’s worked in a professional kitchen knows that the ‘prep time’ before service is vital, yet time consuming. Liam’s Easy Entertaining class will focus on a range of dishes, with influences in French, Italian, Thai and other cuisines, that require minimal prep time yet deliver maximum flavour satisfaction.
Each class with cover 2 entrees, 2 main courses and 2 desserts, and as usual participants will enjoy wine along with the food they eat. Dishes will vary in time from 30-minutes to longer, but all keep the same emphasis on simplicity. Liam will also provide advice on shopping quicker, preparing your kitchen, food storage and other helpful tips to get you making better food faster.
Examples of a few dishes he’ll be preparing include…
Onion & Cider Soup with Gruyere Croutons
Chicken & Cep Pie with Pomme Puree
Fish Pie
Grilled Entrecote with Cafe de Paris
Seared Tuna with Soba Noodles & Wasabi
Saffron & Shellfish Risotto
Sicilian Pizza
Cherry Soup Basil Ice Cream
Earl Grey Tea Cream
Fig Biscotti with Mascarpone & Dessert Wine
Classes can be taken individually, or as a course of 5-parts. Dates of classes are the Thursdays 4th, 11th, 18th, 25th August and 1st September, from 6pm – 9pm. Each class is R450 per head, or R2,000 for the whole course.
Tags: cape town cooking schools, Chefs Warehouse, cooking classes, cooking lessons, easy entertaining, Liam Tomlin
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Monday, June 27th, 2011
Something different to the norm, we now have these beautiful slate dishes in stock. Made from high quality slate, they feature hand-cut edges and are each finished with non-slip scratch-resistant silicon pads underneath. An alternative to porcelain and other more commonly used materials, slate is perfectly food safe and hygienic, and is used in many professional restaurants worldwide.
Chefs Warehouse has a variety of sizes available: 20 x 10cm; 30 x 10m; 30 x 20cm; 30x 40cm; 20 x 20cm; 30 x 30cm and there’s a round option too, all available to order with lead time of 6-8 weeks.
Tags: cape town chefs products, cape town cooking schools, Chefs Warehouse, Liam Tomlin, slate dishes, slate servingware
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Tuesday, June 14th, 2011
Go on a journey through Mexico with Fany Gerson as your guide, exploring the multitude of sweet delicacies this country has to offer, along with some beautiful and humourous anecdotes and insightful pieces of history. Mexican cuisine – aside from the Tex-Mex variety so common – is rather undiscovered, which is very clear in MY sweet MEXICO, a highlight of just how diverse the flavours and ingredients of the country are. There’s plenty of recipes and as you’d expect, colourful photography, making it a great gift for anyone with the slightest sweet tooth.
Also remember that the Around The World With Liam course has its South American class on the 18th June – this Saturday – from 10am – 2pm. He’ll explore techniques and recipes from countries across the continent and as per normal, all dishes are paired with wines. Cost R650pp.
Tags: around the world with liam, cape town cooking schools, Chefs Warehouse, cookbooks, cooking classes, Liam Tomlin, my sweet mexico
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Tuesday, May 31st, 2011
Crêpes, those light and thin pancakes that are served with either sweet or savoury filling, are a delicious winter treat. Actually, they’re great all year round, but more so in winter when it’s cold out. They originated in Brittany in the northwest of France, where they’re traditionally served with cider. Many first encounter them through Crêpes Suzette on the dessert menu. Sweet or savoury, whichever your preference, they should be thin and slightly curled at the edges (the name comes from the Latin crispa, meaning ‘curled’), something a good crêpe pan does easily.
At Chefs Warehouse we’ve got two good ones, both professional quality. Firstly the Paderno crêpe pan, with iron handle and made from aluminium with non-stick coating, available at R265. Then there’s the Scanpan also from aluminum but with an oven-safe plastic handle, available for R790.
Tags: cape town cooking schools, Chefs Warehouse, Chefs Warehouse & Cookery School, cooking utensils, crêpe pans, crêpes, Liam Tomlin, paderno, scanpan
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Tuesday, May 24th, 2011
A glorious feast like no other, Pigheaded will be a celebration of swine from start to finish. Liam will produce a five-course meal with each dish using some pig. And each course aims to pair perfectly with the Alphabetical Red 2008, a lush, ripe blend of predominately Shiraz and Cabernet Sauvignon just released by Simon Wibberley and David Cope. The latter (pictured above with Liam) is better known as The Foodie, a food writer with an affection for bacon who describes the menu as, “Pretty much what I’d have if I had to choose a last meal.”
Liam has an affinity for cooking with pig, saying, “It’s such a versatile beast, you can do so much with it.” It’s the full-flavour and fattiness that gives it this versatility he speaks of and the menu of dishes on the night will showcase exactly this. Paired with the Alphabetical Red 2008, the menu will also show the ability of the wine to work with different flavours. A few surprises will be included on the drinks side too.
If you enjoy your swine and more than the odd glass of good red wine, this promises to be a night you’ll love.
The Menu:
Proscuitto popcorn
Oysters with chourizo
Pork cheek rillette with deep fried pigs ears
Liam’s “bacon and eggs”
Confit belly of pork
Chinese-style barbecued pork
The Details:
20 seats available. 7 July 2011. 6PM – 9PM. R450 per person.
Tags: alphabetical wine, cape town cooking schools, Chefs Warehouse, david cope, Liam Tomlin, pigheaded, The Foodie
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Thursday, May 19th, 2011
Many cooks are nervous of using duck in the kitchen, which is a pity when you realise how many great dishes can be made with it. When you think about it, duck may be more expensive than a lot of other poultry, but with so many things you can do with a single duck, it actually offers greater value.
In this class, Liam will take participants through various techniques and recipes to demystify this bird. Using great quality locally raised free-range Peking ducks purchased from Salvin the butcher (he’s at the Neighbourgoods Market every Saturday), Liam will make roast potato in duck fat, duck confit, duck rilette, duck sausage, cured duck breast, duck egg crème brulee, Peking duck consommé and roast duck along with some other dishes and also show how to render duck fat, another highly useful ingredient to have on hand.
In short, you’ll leave the class with everything you need to know about buying, preparing and cooking with duck. Wines will be paired with each dish to ensure an even more enjoyable occasion. The class is on Saturday 11 June, from 10:00 to 14:00; price is R600 per person.
Tags: cape town cooking schools, Chefs Warehouse, cooking courses, demystifying duck, duck, Liam Tomlin, roast duck
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Tuesday, May 17th, 2011
Alchemists apparently refer to salt as the 5th element. That might be a bit dramatic, but there’s no doubt about the influence salt has on the food we eat. Primarily to accentuate and draw out existing flavours in other ingredients, it can change a dish from ordinary to extraordinary and make something out of what was seemingly nothing.
While it is traditionally an ingredient that dominates wine flavours, chef Craig Cormack has spent almost five years playing with different salt and wine combinations. Through this he’s created dishes he describes as “designed not only to fit a flavour profile but also to pair with a wine.” Such is his interest in exploring this that he’s collected over 60 different salts from around the world and he’ll soon be launching his own range. Craig will be showing guests this when he hosts a class at Chefs Warehouse on 27th June.
Craig Cormack has been in the industry for 24 years, is chef patron at Sofia’s on Morgenster estate in Stellenbosch and also a partner in Overture restaurant, running the creative catering side. He’s previously headed kitchens at Ellerman House, The Cape Grace and other 5-star hotels and has represented South Africa at various chefs events.
His class exploring the pairing of salts from around the world with wines is on Monday 27 June, 6:30pm – 9:30pm; cost is R575 per person.
Tags: cape town cooking schools, chef craig cormack, Chefs Warehouse, cooking classes, craig cormack, Liam Tomlin, salt & wine
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Thursday, May 5th, 2011
Schönwald Germany produces fine quality porcelain crockery. Known for stylish simplicity in their contemporary designs their various ranges of crockery also combine an extraordinary hardness to resist chipping or damage during use or washing. Designed for professional or home use, Chefs Warehouse has several of their quality products in stock, including plates, salad dishes, cups, saucers and platters, all dishwasher safe and reasonably priced. Beautiful delicate-looking crockery that is durable, meaning you can use Schönwald items regularly without fear of damage.
Tags: cape town cooking schools, cape town crockery shops, chefs store, Chefs Warehouse, crockery, kitchen stores, Liam Tomlin, schonwald crockery
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Friday, March 4th, 2011
Custom made for Chefs Warehouse is this new spice rack that’s just arrived. Built from durable ash wood, it has 12 spaces for glass spice jars making an easy way to keep spices fresh and on hand in your kitchen. If you buy your spices fresh from a market then this is a great way to avoid bags of spice cluttering up your kitchen counter or cupboard. You can purchase the entire rack with 12 glass jars for R1,090. Additional glass jars, should you need, are R15 each.
And if you weren’t aware, we’ve got an entire spice collection here at Chefs Warehouse. Cardamom, sumac, birds-eye chili flakes, pink peppercorns, juniper berries, star anise, fennel seeds, curry powder, cajun spice, mustard seeds, zhatar… you name it, we’ve probably got it here. So feel free to ask us to fill the spice jars for you with a range of useful spices to make it an even more worthwhile purchase.
Tags: cape town cooking schools, chefs classes, Chefs Warehouse, cooking classes, cooking schools, fresh spices, Liam Tomlin, spice rack
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Friday, February 25th, 2011
Our library is growing every week here and we’ve had a selection of great new books arrive. We’ve highlighted a few here, but do recommend you come by the shop and browse through some books if you have the time. There’s no comparison to holding a book, feeling the texture of the paper and the weight of it in your hands versus seeing images on your screen.
Some of the new arrivals include Secrets of the Sommeliers (Rajat Parr & Jordan MacKay), a book designed to get you thinking like a top sommelier when it comes to wine. Then there’s My Sweet Mexico (Fany Gerson) which provides a guide to pastries, breads, candies, frozen drinks and more from this largely under-appreciated country. Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe (Joanne Chang) has the potential to become your new baking staple, with its baking tips and recipes for delicacies like pop tarts, brioche au chocolate and lemon raspberry cake. On the same note, Chewy, Gooey, Crispy & Crunchy (Alice Medrich) and Field Guide to Cookies (Anita Chu) could become your all-you-need-to-know guides to understanding and perhaps more importantly actually baking perfect cookie.
Lastly and certainly not the least given that it’s a favourite amongst the team here is Seven Fires: Grilling the Argentine Way (Francis Mallmann), a captivating and beautifully photographed book that illustrates how our neighbours across the Atlantic get their hands dirty over the coals in the back yard. Great traditional recipes and some simple tips to make brilliant meals outdoors, this will add a superb twist to your outdoor braai/grill/barbecue season.
There’s plenty more too, so pop round and have a look, or get more details via rachel@chefswarehouse.co.za.
Tags: cape town cooking schools, Chefs Warehouse, chewy, cook books, cooking classes, crispy & crunchy, flour, gooey, Liam Tomlin, my sweet mexico, Secrets of the sommeliers, seven fires: grilling the argentine way
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