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Historical, Cultural & Culinary Travel

Wanderlust Travel Press and Tours

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Fall September – December 2019 Classes

By Shawnie Kelley on Aug 09, 2019 11:56 am

September 26 – 6-8 pm  $50
Provençal Cooking with Herbs

REGISTER HERE

Giant Eagle Demonstration Kitchen, 3061 Kingsdale Center, Upper Arlington

Contact Shawnie with questions: shawniekelley@gmail.com

Celebrate late summer’s bounty of herbs with four different sweet and savory recipes from southern France. We learn to cook with herbs using different techniques. Tomatoes and summer vegetables are a staple on the Provençal table, so we begin with petit farcis- mini tomatoes and veggies stuffed with an herbaceous breadcrumb mixture. This is followed with delicious surf and turf classics of herbed chicken in tarragon butter sauce hailing from the northern parts of France and rosemary skewered tuna, a specialty of the Riviera. We end with a dish similar to bananas foster, but using peaches flambéed with brandy and topped with zingy herbs. This class includes a demonstration style class in which you eat the completed meal, a glass of wine or appropriate pairing, and recipes.

October 15 – 6-8 pm $50
Flavors of the Italian Riviera

REGISTER HERE

Giant Eagle Demonstration Kitchen, 3061 Kingsdale Center, Upper Arlington

Contact Shawnie with questions: shawniekelley@gmail.com

Celebrate autumn the Italian way with seasonal recipes that transport you to the beautiful, rocky coastline of Liguria – also known as the Italian Riviera – stretches from the French border in the east to Tuscany in the west. The region’s holy trinity of ingredients of tomatoes, garlic and basil turn up in three classic recipes. Colorful chopped tomatoes with citrus pickled cucumber and onion make perfect accompaniments to an aromatic herbed couscous. This zingy dish makes a stand-alone meal or wonderful side salad. The Green Goddess Pesto Pasta brings together green vegetables, herbs and a surprise ingredient we don’t often associate with pasta. Dessert channels the Italy’s coastal breezes with the sophisticated Uova di Neve – Floating Islands of soft meringues boiled in milk topping on a velvety pistachio custard. This class includes a demonstration style class in which you eat the completed meal, a glass of wine or appropriate pairing, and recipes.

November 19 – 6-8 pm $50
Culinary Crossroads: Global Appetizers

REGISTER HERE

Giant Eagle Demonstration Kitchen, 3061 Kingsdale Center, Upper Arlington

Contact Shawnie with questions: shawniekelley@gmail.com

Every culture has some version of small plates and appetizers, often adapted over hundreds of years of invasions, trade and border sharing allowing for assimilation of new ingredients and techniques into culinary traditions. Learn to make a variety of hors d’oeuvres while discussing specific techniques and the history of each. We will sample an array of Spanish Tapas, Portuguese Pintxos, French Canapés, Italian Cicchetti, and Turkish Meza. These are unique and delicious recipes to have in your holiday arsenal of appetizers. This class includes a demonstration style class in which you eat the completed meal, a glass of wine or appropriate pairing, and recipes.

September 26 – 6-8 pm  $50
Provençal Cooking with Herbs

Giant Eagle Demonstration Kitchen, 3061 Kingsdale Center, Upper Arlington

Contact Shawnie with questions: 614-546-8118

Celebrate late summer’s bounty of herbs with four different sweet and savory recipes from southern France. We learn to cook with herbs using different techniques. Tomatoes and summer vegetables are a staple on the Provençal table, so we begin with petit farcis- mini tomatoes and veggies stuffed with an herbaceous breadcrumb mixture. This is followed with delicious surf and turf classics of herbed chicken in tarragon butter sauce hailing from the northern parts of France and rosemary skewered tuna, a specialty of the Riviera. We end with a dish similar to bananas foster, but using peaches flambéed with brandy and topped with zingy herbs. This class includes a demonstration style class in which you eat the completed meal, a glass of wine or appropriate pairing, and recipes.

October 15 – 6-8 pm $50
Flavors of the Italian Riviera

Giant Eagle Demonstration Kitchen, 3061 Kingsdale Center, Upper Arlington

Contact Shawnie with questions: 614-546-8118

Celebrate autumn the Italian way with seasonal recipes that transport you to the beautiful, rocky coastline of Liguria – also known as the Italian Riviera – stretches from the French border in the east to Tuscany in the west. The region’s holy trinity of ingredients of tomatoes, garlic and basil turn up in three classic recipes. Colorful chopped tomatoes with citrus pickled cucumber and onion make perfect accompaniments to an aromatic herbed couscous. This zingy dish makes a stand-alone meal or wonderful side salad. The Green Goddess Pesto Pasta brings together green vegetables, herbs and a surprise ingredient we don’t often associate with pasta. Dessert channels the Italy’s coastal breezes with the sophisticated Uova di Neve – Floating Islands of soft meringues boiled in milk topping on a velvety pistachio custard. This class includes a demonstration style class in which you eat the completed meal, a glass of wine or appropriate pairing, and recipes.

November 19 – 6-8 pm $50
Culinary Crossroads: Global Appetizers

Giant Eagle Demonstration Kitchen, 3061 Kingsdale Center, Upper Arlington

Contact Shawnie with questions: 614-546-8118

Every culture has some version of small plates and appetizers, often adapted over hundreds of years of invasions, trade and border sharing allowing for assimilation of new ingredients and techniques into culinary traditions. Learn to make a variety of hors d’oeuvres while discussing specific techniques and the history of each. We will sample an array of Spanish Tapas, Portuguese Pintxos, French Canapés, Italian Cicchetti, and Turkish Meza. These are unique and delicious recipes to have in your holiday arsenal of appetizers. This class includes a demonstration style class in which you eat the completed meal, a glass of wine or appropriate pairing, and recipes.


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