Posts Tagged ‘cooking classes’
Tuesday, January 10th, 2012
Set in SA’s capital gourmand, Franschhoek, the collaboration between Chefs Warehouse and Leopard’s Leap wine has created the Liam Tomlin Food studio, which is setting a new standard for culinary experiences here in South Africa.
Sign up for a demonstration by Liam himself in an area that is designer with Chefs Warehouse in mind. Lashings of our signature red, natural wood and quirks such as the colander lampshades give the space a fun, yet sophisticated look and feel.
This demonstration area is quite something to behold as Liam, takes center stage to show patrons the techniques during hands on classes, which allow people to get involved with the process. Twenty-four cutting edge work stations, equipped to international standards, will give the participants an all access experience of the culinary world. The other option is to join us for a chef’s table demonstration that will show case cuisine from various genres, which the team at the back-of-house plate and serve. It’s a seamless expression of craft and skill and when paired with wines from Leopards Leap it becomes a multi-sensory experience.
To receive news about the upcoming classes offered in Franschhoek, sign up for the newsletter. You can also keep in touch with us by following us on twitter @liamtomlinfood or by dropping Ingrid an email at info@liamtomlinfood.com.
Tags: Chefs Warehouse, cooking classes, Franschoek, Liam Tomlin Food, LTF
Posted in franschhoek, LTF | 3 Comments »
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
Posted in Uncategorized | 4 Comments »
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
Posted in Uncategorized | 4 Comments »
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
Posted in Uncategorized | 2 Comments »
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
Posted in Uncategorized | 7 Comments »
Tuesday, March 15th, 2011
At the Constantia Fresh wine festival held on the lawns of Buitenverwachting a few weeks ago, the wines were all paired with food. A standout amongst the celebrated chefs was Bertus Basson of Overture. He dished out two mind-blowingly delicious items: pork rillette cakes with anchovy mayonnaise and crispy duck pieces with cauliflower foam. They were just a small sign of the talents the man has, talents that have seen him win several personal accolades as well as his restaurant a place in the Eat Out Top 10 restaurants in the country.
A look at some of the items from Overture’s menu impresses further: Variations of beetroot, mustard cream & balsamic onion; Entrecote, parsnip, parsnip puree & pomme cocottes or the Lime meringue “pie” with lime ice cream. His food isn’t caught up in it’s own glory. Bertus’ focus being on food that is creative and fresh yet simple.
The menu for Bertus at Chefs Warehouse…
Sautéed chicken hearts , gnocchi, salsa verde & fennel.
Traditional Gazpacho, basil ice cream & olive.
Roast line fish, sweet corn, scallops, puffed rice, soy glaze & coriander.
Vanilla and Grand Marnier soufflé.
Bertus will host a three-hour long cooking demonstration at Chefs Warehouse on March 28th where these dishes will be paired with wines to make an enjoyable evening of haute cuisine. The class runs from 6h30pm – 9h30pm, cost R575pp.
Tags: bertus basson, Chefs Warehouse, cooking classes, guest chef, Liam Tomlin, overture restaurant
Posted in Uncategorized | 29 Comments »
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
Posted in Uncategorized | 7 Comments »
Tuesday, January 25th, 2011
The Nordic Ware range of heavy cast aluminium baking ware is the choice of professional bakers that want results perfectly, every day. Baked goods rise evenly, cook uniformly and are given beautiful detail through their patterned and shaped baking trays. The full range comprises pans for bread, moulded desserts (pictured), cakes and savoury dishes. We’ve got our hands on a few good ones. Try the Petit Fours baking pan to produce after-dinner treats that your guests will “ooh!” and “aah!” about. R495 each.
Tags: Baking, cakes, Chefs Warehouse, cooking classes, Liam Tomlin, moulds, nordic ware, sweets
Posted in Uncategorized | 6 Comments »
Friday, January 21st, 2011
As any professional chef with classical training will tell you, stocks are vitally important to creating dishes packed with flavour. Ever wonder how restaurants get so much flavour into dishes and sauces? Well, it’s got a lot to do with stocks. They use stocks as a base for far more things than you would at home, and probably only because home cooks think of stocks as a big mission. In truth, stocks are simple to make, and the best part is you can make a large pot of stock and freeze portions of it for easy future use.
Liam’s class on stocks will show you how to make professional quality stocks, and not just chicken or fish but a whole variety. Chicken, double chicken, veal, fish, shellfish, mushroom, court-bouillon, sweetcorn, game and Peking duck stocks, to be precise. Naturally we wouldn’t expect you to go hungry or thirsty during the class, so we’ll serve food made from the stocks and, of course, these dishes will be paired with wines.
The class is on 5th February at Chefs Warehouse, from 10am – 2pm. Cost is R700 per person.
Tags: cape town cooking school, Chefs Warehouse, cooking classes, Liam Tomlin, stocks
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Wednesday, January 19th, 2011
We have a few seats left for our Valentine’s Day cookery class. What’s it about? Well, this Valentine’s Day if you want to do something gourmet but don’t have a special someone (or would just rather be with friends), come through to Chefs Warehouse for our Valentine’s Day cookery class. It’s going to be a bunch of single folk, so come with a (single) friend and experience the decadent four-course menu that Liam has put together.
The menu will suit the occasion:
Freshly shucked oysters with caviar veloute
Poached crayfish tail with mango and basil
Champagne-poached chicken with potato and truffle gnocci and a foie gras sauce
Minestrone of summer berries with chocolate sorbet
Chocolate truffles
You’ll also get recipes and notes from all the dishes prepared that evening. Wines are being paired by Tracy van Maaren from TVM wine merchants.
The details: 14 February 2011. R700 per person. Oh, and yes, remember – no couples please…
Tags: chefs classes, cookery class, cooking classes, Liam Tomlin, valentine's day
Posted in Uncategorized | 4 Comments »
Tuesday, December 14th, 2010
If you’re lucky enough to be single on Valentine’s Day, it means more than saving money on gifts and that frantic search for a romantic candlelit dinner venue . It also means you can attend Liam’s Valentine’s Day cookery class. What’s it all about? 10 single men, 10 single women. A full four-course menu focused around indulgence. Think oysters, caviar, crayfish, strawberries, chocolate and more. And there’ll be plenty of bubbly and other wines paired with the food.
Not only do guests get to watch Liam in action, cooking up some superb dishes (which they’ll also get the recipes for, naturally), but they also get to enjoy the dinner, avoid any awkward being-single-on-Valentine’s-Day feelings and rather have a fun night with a great group of people.
14 February 2011. R700 per person. Bookings now open. Singles only.
Tags: Cape Town cooking classes, Cape Town restaurants, Chefs Warehouse & Cookery School, cooking classes, Liam Tomlin, valentine's day restaurants
Posted in Uncategorized | 24 Comments »
Thursday, December 9th, 2010
Around The World With Liam is a 10-part cookery course where Liam explores the cuisine from, well, all over the globe. Having worked in over ten countries during his career, he has some unique insights and experiences from which to draw from. The course will be held over 10 months in 2011 and will cover cuisines from all over Europe, Asia and elsewhere. It will follow the usual demonstration format, and each class will feature wine pairings and guests will receive full recipes.
More information to come on the individual courses, but the dates are as follows:
19 February – Thailand
19 March – Italy
23 April – Japan
21 May – Spain
18 June – South America
23 July – Switzerland
20 August – Morocco
17 September – Vietnam
22 October – France
19 November – the British Isles
Individual classes can be taken for R650 per class, or all the entire 10-part course for R5850. Bookings now open.
Tags: around the world with liam, Cape Town cooking classes, Chefs Warehouse, cooking classes, Liam Tomlin
Posted in Uncategorized | 4 Comments »
Tuesday, November 16th, 2010
If you want pure indulgence, don’t think caviar or Champagne – there’s nothing quite like truffles. Chefs Warehouse has their hands on some truffle treats. Firstly, these little black truffles that are preserved in glass jars. Just the thing if you’re in need of truffle but can’t get your hands on anything fresh – a common problem for chefs and home cooks, especially down here in South Africa. They keep for years if unopened, but best use them quickly once opened (which shouldn’t be a problem).
Then another one – truffle juice. Or ‘Jus de Truffes “Delices,” as the French labeling says it. Made from pressed black truffles, you can simply add this juice to sauces, risotto, pasta, eggs or other dishes to bring that rich, pungent truffle flavour. Not a bad thing to have on hand in the kitchen if you’re wanting to impress someone…
Liam will also be hosting a class on cooking with fresh truffles at Chefs Warehouse on the 18th of December… more on that shortly.
Tags: Chefs Warehouse, cooking classes, fresh truffle class, Liam Tomlin, preserved truffles, truffle juice, truffles
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Thursday, September 2nd, 2010
If you received our newsletter yesterday you’ll know there’s a whole bunch of classes happening at Chefs Warehouse in the next few months (if you missed our newsletter, please email us on info@chefswarehouse.co.za so we can add you to our database). Two repeats due to great demand are Tim Faull (pictured above), back for another Knead to Know breadmaking class, and Mia Mårtensson, back for another Food & Wine Pairing evening. Checkout the full list below…
Peter Tempelhoff takes guests through the science of Molecular Gastronomy on the evening 23rd September, 6.30pm – 9.30pm.
Liam’s Knife Skills Class is on Saturday 25th September, from 10am – 1pm. More information on all these classes can be found on our website.
Liam’s next 20-part Basic Techniques and Methods of Cookery course runs Wednesday’s from 10am – 2pm. Starts on the 13th October.
Tim Faull’s Knead to Know breadmaking class is over five Saturdays, from 10am – 1pm. Starts 9th October.
Mia Mårtensson and Liam will host another Food & Wine Pairing evening on 7th October that will include six courses with wines.
Tags: Basic Techniques and Methods of Cookery, Chefs Warehouse & Cookery School, cooking classes, knead to know, knife skills, Liam Tomlin, Mia Martensson, molecular gastronomy, Peter Tempelhoff, Tim Faull
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