The autumn schedule took us from Sicily in September to the Middle East in October and then back closer to home again in November with a foretaste of new recipes to be featured in the possible re-edition of my book A Taste of Switzerland.
Time to look forward now to the winter/spring schedule, which I’ve had fun putting together with lots of help and input/requests from regular customers (thanks to all!):
Friday 13 February – Bread and Pastry, 9.30- 1.30 – SOLD OUT
Bread dough can take any amount of pummelling, but pastry needs a light touch. In this workshop we’ll turn our hand[s] to both. First we’ll make bread dough and leave it to rise. Then we’ll get busy on shortcrust/pie crust and turn it into a range of pies and parcels. Finally we’ll shape and bake our daily bread. Lunch will be pastry-based goodies and there’ll be a home-baked loaf for all to take home.
Thursday 16 April – Vegetable Fusion, 9.30 – 1.30 – SOLD OUT, but EXTRA SESSION: Monday 13th April, 9.30- 1.30
In this all-veggie workshop we’ll look to both Asia and Latin America for our inspiration, but the raw materials for our menu of light, bright, flavour-packed starters, main courses and sides will be seasonal and local with a definite spring (ahem) in their step.
Thursday 7 May – Fishy Fix, 9.30 – 1.30
Stumped for what to buy when faced with an array of fish and seafood, and fearful of what to do with it when you get it home? This workshop takes us to the fish counter of a supermarket in France on Wednesday 6 May (venue to be communicated) to see, select and buy. On Thursday 7 May we’ll fix a fish and seafood menu with spring vegetables.
Tapas, raciones, buffet riche, apéro dinatoire, sharing plates…whatever you call this kind of food, the grazing, mix ‘n match model is all the rage. For our summer workshop we’ll cruise around the Mediterranean selecting an eclectic bunch of delicious morsels to share on your buffet table.
All workshops take place in my kitchen and are for a maximum of 8 people. Seasonal, sustainable, creative, eclectic and hands-on, they culminate in a shared meal around the dining room table (or on the terrace, weather permitting), with wines to match. Weekday workshops run from 9.30 to 1.30 and cost CHF110. This covers your printed recipe booklet, full lunch menu, wines to match our chosen food and loads of fun. All you need to bring is an apron (and it’s not a disaster if you forget – I have a good stock left behind by previous participants ;-)
Looking forward to seeing you again (or anew) for more great times in the kitchen together!
And PS: don’t forget, you can always put together your own group and choose your own theme and date for a workshop. Contact me with your ideas and requests.