The Country’s Leading Mobile Cookery School

Presents

Adult Evening Master Classes at the Komedia

Learn how to cook fine dining gourmet classics to impress your friends and family. You will be guided by professional chefs and learn Contemporary British dishes through to Nuevo Latino and Pan-Pacific cuisine. The master class is followed by a two course dining experience where you will get to enjoy the dishes that you have created.

Cost: £50 per evening* or £175.00* for 4 evenings. *This includes a complementary glass of wine. A class would make the perfect Christmas present for a partner, friend or family member.

Venue: The Komedia, 44-47 Gardner St, Brighton, BN1 1UN http://www.komedia.co.uk/brighton/

Dates: Monday evenings throughout January and February 6.30pm to 10pm

Booking: Komedia website, http://komediabrighton.ticketsolve.com Box Office, 0845 293 8480

The Chefs: With their wealth of teaching and demonstrating experience they will be able to teach you how to cook food to the highest of standards.

Jethro has worked shoulder to shoulder with some of the country’s most respected TV chefs and has run the cookery school at food events including the BBC Good Food Shows.

Jonathan has won awards such as the coveted Observer Food Monthly Food Oscars and Juice FM’s Food of the Year Award.
Recipes: The course syllabus is available on our facebook group http://www.facebook.com/group.php?gid=55268101208&ref=mf or on our blogspot http://kitchenacademy.blogspot.com

Menu Plan For Kitchen Academy Master Classes

Week three January

Starter: Rillettes of Spider Crab with a Salad of Curly Endive and Goat Cheese Dressing & a Beetroot, Radish and Apple Relish .Served with a Puff Pastry Wafer.

Main: Seared Spring Lamb Rump with Stout and Rosemary Braised Shallot de Banane & Confit Leek Mash. Accompanied by Caraway and Oat Soda Farls and Hand Churned Butter.

Week four January

Main: Seared Rump of Venison with Celeriac Remoulade, Garlic and Thyme Morels & Roasted Parmesan Parsnips

Dessert: Caramel Poached Pear, Caramelised Puff Pastry Crisps with Rosemary Custard

Menu Plan For Kitchen Academy Master Classes

Week one February

Starter: Baked Razor Clams with Parsley Oil, Chorizo and Tomato Salsa.

Main: Roasted Guinea Fowl stuffed with Celery, Ceps and Tarragon served with Creamed Braised Chicory and Spinach Mash.

Week two February

Main: Sea Trout with Salmon Roe, Sorrel Sauce and Wasabi/ Honey Cashews and Watercress Salad.

Dessert: Rhubarb Brulee with Ammaretti Almond Biscuit Spoons

Week three February

Starter: St George Cheese and Morel Tartlet with mixed Baby Leaf and Herb Salad with Cabernet Sauvignon Vinegar Dressing & Caramelised Shallots.

Main: Hare Braised in a Cream, Cider and Wholegrain Mustard Sauce served with Purple Kale and Baked Apples, Beets and Neeps.

Week four February

Main: Pork Loin Stuffed with Capers and Pancetta, Crusted with Honey and Pistachios and Baked in Hay. Served with Romanesco Cauliflower Puree and Roasted Heirloom Tomatoes.

Dessert: Coffee Chocolate Fondant Cake & Blood Orange and Cardamom Fool with Barley Sugar Crystals.