Liam has been cooking up a serious feast of dishes over the past four days in his A Week With Liam course. To give you an idea, today the class covered meats, which included butchery techniques, working with a whole rack of ribs, making duck confit, duck rillette, sausages and more. Yesterday was seafood, where participants were taken through dishes like salmon tartare with togarashi dressing and pancetta wrapped prawns with crab and spring onion risotto. And that’s after Tuesday’s sauces and dressings which included a foie gras and truffle butter, five variations of beurre blanc, eight variations of mayonnaise and Monday’s variety of stocks.
If this has tweaked your interest and you’d like to expand your culinary prowess, keep a look out for the upcoming courses at Chefs Warehouse. Peter Tempelhoff hosts a class on molecular gastronomy on the 23rd September and Hooman Saffarian takes guests through Persian cuisine in October. Liam is also planning another weekly class in the near future, so keep an eye out for more info on that.
