Tuesday, 19 August 2008

A New Direction for the Cooking School





A Day in the Kitchen

The Cooking School at Sunnybrae is taking a new direction.
In the past our classes have been on a single subject like pasta, antipasto, seafood, bread, desserts and the like.
The new series is be based around the hands on preparation, and of course enjoyment of a balanced 4 course meal highlighting the best seasonal, but perhaps less commonly used ingredients. They will be on Mondays only.
You can have an input on what is covered in the class by indicating your preferences when booking. So if you have an interest in cooking say? young goat, squab, oysters, terrines, any unusual or traditional dishes we will incorporate them into the class provided the ingredients are in season and available fresh.
If there is a special technique you would like to see such as fine pastry, sabayon based ice-cream, clear stocks or perhaps wood fired cooking or indeed anything else, we will endeavour to put your request into the class. There will always be at least one bread covered in each class and as much from the garden as possible.
Most people who come to our classes are looking for inspiration, conviviality and also to polish their culinary skills. So that’s what we will be doing, giving you a chance to use the best ingredients in season to create a balanced multi-course menu that incorporates unusual but achievable techniques in a cheerful and hopefully inspirational setting.
So rather than sitting down to 6 pasta dishes or six Cassoulet after class we can enjoy a balanced, diverse meal together with some well chosen wines.
Achieving balance both in a menu and within each dish is one of the most important challenges that all cooks face.
There will also be a few specialised single subject classes and a number of guest presenters.
So if you feel like spending a day in the Sunnybrae kitchen followed by a spectacular lunch, with a small group [12 maximum] of like-minded cooks led by George Biron, just let us know your preferences and indicate a Monday that suits so we can book you in.

Keep checking the cooking school site for more updates and also let us know what you would like us to present.
Bookings by telephone only on 03 52362276.
Classes begin at 9.30 for 10 am and finish at about 3.30 pm
What to bring.
A sharp knife, an apron, sensible shoes and an enthusiasm for good food and wine.

Costs

$110 pp including all wines and GST.

$100 including all wines and GST pp for groups of 4 or more.
Partners or mates who would like to join us for lunch $55 from 1.30 pm
Last minute discount. Ring ONE day before to see if there is space $100.p.p including all wines and GST.




5 comments:

Thermomixer said...

Sounds good George, hopefully there will be a class devoted to truffles in every course to promote the local industry!!

Also, wonder if a resource that may be added to your blog would be suggestions for accommodation, as you did previously.

Thanks

Duncan | syrupandtang said...

This sounds like a great concept, George. Times like these, I wish I had a car! I like the touch of Iron Chef to the concept (please reinterpret if Iron Chef isn't your cup of analogy:). Anyway, sounds like delicious experience.

Sunnybrae and all who sail in her said...

Thero
If only the truffles were still about, we have had them in most classes up to about 2 weeks ago.
And Yes I will post a list of accomodation, there is even a great new house across the road that sleeps 6-8 with all mod cons, well stocked fridge coffee machine etc

Duncan
I love Iron Chef, there is also an Iron Horse that stops at Birregurra 3 times a day. People are starting to use it, its a fair walk though but we can pick up and return to the station on request. Some also like to walk after lunch.

Sunnybrae and all who sail in her said...

Dawn
They are euphorbia and an aloe [cant remember the name] Garden is a bit sleepy now but these colours are fitting in well to the end of winter. Little buds are almost bursting on the fruit trees, massive amounts of weeding needed. But at least the pruning has been done.
Seeds ready but how much to plant?
The next month is crucial for rain.

Berns said...

Thanks for wonderful Sunday lunch andc relaxing afternoon.