“Le Tour de France” Part One: Charcuterie

Event Location
Junction Fair Shopping Centre, 200 Union Street, The Junction Newcastle, NSW 2291
Phone: 02 4926 1991
E-mail: cookingschool@essentialingredientnewc.com

Presenter: Tim Montgomery
Date: 18/04/2016
Time: 6:00 PM - 9:00 PM
Location: The Essential Ingredient Cooking School Newcastle
Price: $0.00
Format: Hands-on

We all know that the French have elevated food into an art form. Nowhere else on earth is so much attention paid to what people are going to eat and how they are going to eat it. This leads us to believe that French cooking can be difficult, time consuming and not for the faint hearted. Well, we are about to break that myth!

The Essential Ingredient has enlisted Chef extraordinaire Tim Montgomery to take you on a four part series of all things French beginning with charcuterie and finishing with dessert.

Part One: Charcuterie – a nose to tail story!
During this class we will create true classics such as chicken liver pate, rabbit rillettes and pork, prune and pistachio terrine. Skills covered will include cooking with Bain Marie, basic butchery and terrine construction. Tim will also guide you through plating, garnishing and the perfect charcuterie accompaniments – chicken liver pate, Madeira jelly, pickled walnuts and brioche for example.

$165.00 per class or $600.00 for the series

Booking form:

Bookings are closed for this event.

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