Monday, October 11, 2010

Spoon Fed

Learn to cook like Alain Ducasse (above) at one of Intercontinental Hong Kong's monthly cooking and wine appreciation seminars. Whether or not you've learned to boil water, you can sign up for a "behind-the-scenes" experience in the Spoon by Alain Ducasse kitchen, where executive chef Philippe Duc will guide you through a food and wine lecture complete with cooking demonstrations and a wine appreciation luncheon.

Can't hurt that Philippe Duc is a total cutie:

There's one class per month, each under a different theme, but all including a three-course menu demonstration, including a starter, main and dessert, with wine pairings.

Themes for each month and menus included are:

HARVEST SEASON Saturday, October 23rd

- Home made duck foie gras terrine, apple raisin condiment (pictured)
Paired with Riesling from Alsace
- Pan fried Beef fillet, Porcini mushrooms, natural jus
Paired with Grenache/Syrah from the Rhone Valley
- Chocolate, hazelnut entremets
Paired with a Sherry from Spain

TRUFFLE SEASON Saturday, November 20th

- Steamed Organic egg, potato-truffle-spring onion, Perigueux sauce (pictured)
Paired with Chenin blanc from the Loire Valley
- Pan seared sea scallops, lettuce cream, Tartuffi di Alba
Paired with Grenache blanc/Clairette/Bourboulenc from the Rhone Valley
- Truffle macaroons
Paired with Dry white Port

FESTIVE SEASON Saturday, December 11th

- Marinated SEA SCALLOPS, lemon condiment, caviar (pictured)
Paired with Asyrtico from Greece
- SPRING CHICKEN from "Bresse" with white truffle, vegetables cooked in a broth
Paired with Chardonnay from Burgundy
- CHOCOLATE - passion fruit Christmas log
Paired with Sauternes from Bordeaux

Inclusive with each Seminar:
A SPOON kit with the cooking demonstration menus and recipes
Continental breakfast with fresh bakery items and coffee/tea
Soft drinks during the class
A 3-course lunch featuring the cooking demonstration menu with selected wine

Price: HK$1,280 per person +10% service charge per seminar
(with a maximum number of 10 persons per class)

To register for the SPOON cooking & wine appreciation seminars, contact
SPOON by Alain Ducasse Tel: 2313-2256

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