13 November 2012
SOUTH EAST ASIAN COOKERY
Date: Sunday 29th January – Monday 30th January 2013
Price per person:
· Double room shared with other participant: 320 €
· Double room single occupancy: 395 €
· Non participants sharing with course participant : 220 €
· Supplement for Monday night with dinner and breakfast 75 €
Prices include the classes, recipes, accommodation with full board and wine (10% tax not included).
Sunday 29th Arrival at the hotel in the morning
14.00 Light lunch
17.00 Cookery class (3 hours)
10:00 Cookery class (4 hours)
14.30 Lunch and discussion and course conclusions.
As a very young child Steve loved cooking and was taught by two great chefs, his grandmother and his mother, who combined dishes from their Burmese heritage with European culinary traditions.
Steve is without doubt one of the most knowledgeable chefs in Spain on the gastronomy of South East Asia. Few have his depth of experience in terms of the raw materials, the spices and herbs, their uses and combinations. He is a natural teacher and his courses are both instructive and entertaining..
In his restaurant, Seu Xerea in Valencia, Steve has been offering his personal version of “fusion” cuisine long before the term came into fashion, full of colour, delicacy and subtlety of flavours. A light and healthy approach to cooking and eating.
Amongst other dishes you will prepare:
· Thot man pla – fish balls
· Steve´s grandmother´s shrimp “parcels”
· Thai style mussels
· Vietnamese spring rolls
· The maestro Lalith´s prawn curry
· Wonton soup with shellfish
· Cream of pumpkin soup with coconut
· Herb lasso
For more information: 978 76 90 15/56 - firstname.lastname@example.org
§ Saturday 13th Cookery workshop – Cheese based recipes with
Optional cheese based special dinner menu available.
§ Saturday 20th Honey – Workshop and tasting with Joan María Llorens associate of the Honey Museum in Alcover.
Introduction to honey; the different varieties, properties and flavours.
§ Saturday 27th Gin & tonic tasting with Mar Barba
New combinations and techniques for preparing the perfect gin tonic.
Sunday 28th & Monday 29th Cookery course “Thai cuisine” with
Steve Anderson from the Restaurant Seu Xerea (Valencia).
§ Saturday 3rd Workshop – Floral decoration “Autumn colours”
§ Saturday 10th Cookery workshop “Autumn dishes: Wild mushrooms”
Optional special dinner menu based on seasonal wild mushrooms gathered locally.
§ Saturday 17th Dinner with live music: Two guitars and Cuban rhythms
§ Saturday 24th “Cheese tasting workshop – cheeses from Spain and other European countries and their accompaniments, beer, wine and champagnes.
§ Friday 30th / Sat 1st Dec Night photography – practical course of techniques to photograph clear night skies with professional photographer Xavier Molla
§ Friday 30th Nov / Sat 1st Night photography – practical course of techniques to photograph clear night skies with professional photographer Xavier Molla
§ Saturday 1st Workshop – Floral decorations for Christmas
§ Thursday 6th Champagne tasting with
Eric Lahon, oenologist and wine critic for the Vanguardia newspaper.
§ Friday 7th (19:00 – 21:00) Gin & tonic and cocktails workshop with Mar Barba
§ Saturday 8th (19:00 – 21:00) Cookery workshop – Foie gras and special Christmas dishes
PRICES - 10% VAT NOT INCLUDED
Monographic cookery classes: 30€ per person
Full cookery course (28-29/Oct) Please consult for prices
Wine, champagne and gin-tonic tastings: 30€ per person
Flower arrangements workshop: 25€ per person
These activities (except the full cookery course) will be free of charge for bookings of two nights with half board.
ALL THESE ACTIVITIES CAN BE ARRANGED AT ANY TIME PROVIDING THERE ARE A MINIMUM OF 4 PARTICIPANTS.
9 November 2012
Friday 2nd November 2012
Baby mussels from the Ebro Delta in a white wine,
onion and tomato sauce with fresh coriander
Sauté of seasonal wild mushrooms
Cream of celeriac soup with Stilton
Mediterranean sole pan-fried and served with
a saffron sauce
Roast suckling pig with red cabbage
Casserole of tender local beef in red wine with root vegetable purée
Apple and peach pie with cinnamon ice cream
Brownie with white chocolate and coffee ice cream
Mandarin and Campari sorbet
The vegetables, fruit and olive oil are produced on our own organic farm
Price per person 47€ - drinks and 10% taxes not included
31 October 2012
14 September 2012
1 Orange – segmented for decoration (optional)
Slice the figs in half and lay in a shallow baking dish – cut side up.
Mix together the citrus juices, grated rind and the crushed cardamom seeds. Carefully pour over the figs. Sprinkle over the brown sugar and bake in a pre-heated oven (180’C) for 10 – 15 minutes.
The figs should retain their shape but are soft. Once removed from the oven they will continue to cook a little until they have cooled.
They can be eaten room temperature or chilled. To serve put three or four halves in a bowl, cut side up, cover well with the juices and a scoop of vanilla ice-cream or whipped cream.
28 August 2012
Friday 31st August – Songs from around the world
A gastronomical tour accompanied by music
France ʺAspic de foie-gras et fruits secsʺ
Carla Bruni – Quelqu’un m’a dit
Grecia ʺTiropittes mé spanakófetaʺ
Anastasia Moutsatsou – Ola ta aiskola
Brasil ʺSopa picantinha de camaráo com feijáoʺ
Mariza Monte “Infinito Particular”
Portugal ʺBacalhau a Gomes de Saʺ
Ana Moura – Leva-me a os fados
Argentina ʺAsado de panceta de chanchito caramelizada y papas a la brasaʺ
Adriana Varela – Tango “Me gustas cuando callas”
Jimmy Fontana “Il mondo”