‘Eat, drink and learn technique’ in Avon
May 1, 2012
What’s the secret of making a great marinade? And precisely when should you turn the meat on the grill? Have you ever wondered how to roll your own grape leaves? Join Chef Adam Roustom for cooking classes and you’ll soon learn the tricks that make, or break, a great meal. On two consecutive Saturdays – May 5 and 12 – Chef Adam Roustom of The Blue Plate in Avon will offer cooking classes “Eat drink, and learn technique” to the public.
On Saturday Roustom brings authentic Syrian cuisine from the ancient city of Damascus to the heart of Avon. Come with chef to the land of his birth, and learn how to cook this cuisine passed down from generation to generation. Dishes include such specialties’ as hand-rolled grape leaves (yarbaa); The classic from the Levant, kibbe naye, a lamb tartar with fine bulgur, served with pita bread, scallions and fresh mint; a delicious lentil stew; and Syrian cheesecake. After you’ve learned these ancient secrets, sit down and enjoy a plated four course dinner of your creation with wine pairings.
On May 12 enjoy the summer barbecue class and learn the art of refined grilling with a hands-on cooking demo with Roustom. Afterwards enjoy the delicious dishes you learned to create in a family style dinner paired with summer wines and cocktails. The summer barbecue class will offer attendees the opportunity to grill and clean artichokes and make this treat into an artichoke salad. Roustom will teach the secrets of marinades and sauces to go with quail, flank steak and shell-on shrimp. Finish the meal off with a white chocolate fruit tart, and wines paired by sommelier and wife/owner Elli Roustom.
Cost is $125 per person and includes a take away cookbook, and a sit down dinner of your creation paired with wines and summer cocktails. Classes start at 4 p.m. on May 5 and 12. For more information email firstname.lastname@example.org or call 970-845-2252.