Test Kitchen Class Calendar
Class and Event Schedule For February 2012
February 20, Monday, 6:00 P.M. -Introduction to Paella
February 22, Wednesday, 6:00 P.M. -Classic and Contemporary Tapas
Please download the class registration form here:
>>Bouley Test Kitchen Class Registration Form 2012.
Thank You for faxing 212.264.4186 or e-mailing the Registration Form back to us at office@bouleynyc.com
Upcoming Events and Classes
Bouley Test Kitchen
Descriptions
Introduction to Paella with Roger Martinez
We are excited to introduce Chef Roger Martinez who has recently joined the Bouley Team. Author of La Cocine del Arroz, He has owned a restaurant in Barcelona and is a specialist in paella and all types of rice dishes from around the world. Chef Martinez had trained alongside Ferran Adria at the world renown El Bulli restaurant in Roses, Spain. He also worked in the kitchens of El Cellar de Can Roca, Comcer 24, Tapas 24 and even his own restaurant, La Mifanera.
Monday February 20, starting at 6:00 P.M. – Introduction to Paella. Students will be taught 3 types of Paella: fish, meat and vegetable. Students will be able to sample each of the different paellas with a special Spanish wine pairing. Recipes will be provided as well. This class is $175 per person.
Thursday February 23, starting at 6:00 P.M. -Classic and Contemporary Tapas with Roger Martinez. Students will learn how everything from the very popular classic recipes to modern and contemporary tapas. Students will also learn how to prepare these for their own home for entertaining their own parties and where to source the ingredients. This class is $175 per person.
Cheese and Wine with Rodolphe Le Meunier
MOF France’s prestigious Best Craftsman Award 2007 World Champion Cheese Affineur *First French Citizen to earn both awards
Charcuterie Class for Professionals and Non professionals With MOF Olivier Ruellan and Serge Lemarie
Vegetarian Cooking class with guest lecturer Gary Nulll
Japanese Cooking Class with guest speaker, Nutritionist Oz Garcia, Ph.D. lecturing on the health benefits of Japanese cuisine.
Fish Techniques Students learn proper purchasing, storage and handling of fresh fish.
Learn professional techniques for working with fish: steam, smoke, braise, sauté, grill and curing as well as coordinating sauces and garnishes. Learn to build new techniques and to cook restaurant dishes at home.
Pasta Learn how to make a variety of fresh pastas. The class includes recipes and tastings, in addition to tips on making a variety of sauces.
Meat Learn basic meat techniques that you can build on: roast, braise, sauté, grill and smoke, as well as their coordinating sauces and garnishes. Get tips on where to purchase the highest quality organic meats.
Grilling and Charcoal Baking Easy, fast, healthy! Enhance the grilling experience by learning a variety of marinades, dry rub grilling and BBQ sauces. Discover the art of simple charcoal baking and its practical executions. Grilling and customizing your charcoal baking.
Salads Learn how to make great tasting salads using the best of what the market and season has to offer.
Five Course Dinner and Wine Paring ‘New world vs old world wine’ Or Spring wines! Dine and enjoy a special Bouley menu with wine parings (2 per course) A local wine merchant and sommelier will be attending and teaching. The wines will be readily available for sale.
Clean Healthy food fast! Learn how to make a healthy meal quickly. Shop at Whole Foods Market with Chef Bouley and come back to the test kitchen and prepare a meal. Learn to make good choices to assemble a fantastic nutritious meal within a budget. Helpful and healthy hints.
Vegetables A vegan’s dream! Guide students through purchase, storage and preparation of seasonal vegetables. Learn classic cooking techniques and create a vegetarian meal. Introduce students to appropriate herb and vegetable combinations.
Meet Chef Bouley at the Farmer’s Market, Union Square Walk through the market and shop with him at his favorite farm stands. Return to the Test Kitchen to help prepare a seasonal meal and enjoy the dishes with a glass of wine.
Desserts and Pastry Attend an intimate hands-on pastry class (10 students) taught by a former Bouley pastry chef and current professor at Johnson and Wales Cooking school
DESSERT 1- Chocolates Learn about the history of chocolate, chocolate techniques and recipes used at Bouley and Bouley Bakery from our pastry chefs. Sophisticated, but simple and powerful desserts.
DESSERT 2 – Cakes and cookies – Learn the American, French and Austrian style of producing cakes and cookies from Bouley Pastry Chefs.
Petit fours Learn the art of petit fours including chocolates, mini cookies and French macaroons
Denver Learn the pastry basics including tarts, tea cakes, cupcakes, assorted petit fours and chocolate. Class with include champagne and a light meal and dessert!
Marinades, Infusions and Vegetable preparations for your personalized use Learn different and unusual combinations.
Mediterranean Cooking Take advantages of all the ‘Mediterranean ingredients’ that now available in the market and learn about this healthy, tasty cuisine.
Conscious Cooking From a Point of Health! Learn how to make meals that not only taste good but are good for you. We will teach you how to extract the highest amount of nutritional value from your vegetables and proteins as well as teach you about the synergies of using certain ingredients together. Includes tips from Nutritionist, Oz Garcia, and Secrets of Anti-Aging.
Professional Sauces Learn the basics of stock and sauce making and apply to your favorite proteins and vegetables and pasta.
Cocktail parties and Entertaining Create Classic and modern cocktails and canapés for your next reception. Prepare a variety of simple yet tasty canapés that can be prepared within any budget.
Fall Harvest Students will learn how to take full advantage of the farm’s fall harvest. Learn about the practice of eating locally and buying from the farmer’s market.
Preserving, Pickling and Basic Canning Learn some basic pickling and preserving techniques to create condiments, preserve the bounty of the season and create a healthier pantry. Then enjoy the future convenience of new partners for any meal.
Wine and Cheese Hosted by expert affineur (cheese ager), Meilleur Ouvrier de France, Rodolphe le Meunier. Sample a variety of imported and domestic cheeses. Learn about and try specialty foods and wines, which wines are appropriate to serve with cheese and cooked dishes made with cheese. Prepare for a feast of flavors and conversations!
Thanksgiving Holiday Meal Learn how to make your favorite Thanksgiving Day dishes just as we do at Bouley. Features tips for a moist, flavorful turkey and much more. Discover new tips on how to produces simple but memorable holiday meals.
Children’s Cooking Class This is a parent and child activity cooking class designed to instill a greater appreciation of food and culture. Allow your children to become passionate about food now, and watch them grow healthier and happier. Learn to prepare healthy snacks while spending a fun day with your child (Saturday afternoon, 2 pm). Great for educational birthday fun fetes!
Upcoming events and classes: Dates to be determined:
Attend an exciting vegetation cooking class and expand your vegetable repertoire. The evening will have a guest lecturer, Gary Null. He is known as a promoter of natural and alternative remedies. He has written on the topics of health, wellness, nutrition, and alternative medicine.
Japanese Cooking Class. Learn and taste the basics of Japanese cooking and attend the lecture given by Nutritionist Oz Garcia, Ph.D. a best selling author. He will focus on the health benefits of Japanese cuisine. Learn the art of Japanese cooking with its emphasis on simplicity, balance of textures, colors and flavor, freshness and presentation. The pure and extremely healthy dishes will shock your senses.
Charcuterie Class for professionals and non professionals. Guest chefs MOF Serge Lemarie and Olivier Ruellan will be conducting this class. Learn how to make terrines, pate and homemade sausages in a cleaner, lighter style.