 |
 |
|
DATES FOR YOUR DIARYEach of the events commence at 10 am with refreshments and the demonstration start at around 10.15 am. You will have a chance to sample the dishes demonstrated and we will sit down to enjoy lunch at around 1 pm. During lunch a there will be a chance to have a conversation over a glass of wine with our visiting Master Chef. The day will finish around 2pm May - October 2008 Morning sessions start at 10am with coffee, followed by the demonstration and special lunch with Q&A, and afternoon sessions start at 3pm, followed by the demo and special dinner with Q&A. June 10th BBQ INDIAN STYLE with Cyrus Todiwala
Add a little lustre to your BBQs with some creative thinking this summer. Join Cyrus in the Ginger Garden – weather permitting -- to understand what makes char grilling such a favourite in the Indian Sub-continent. Learn why Cyrus and his fellow ‘Bombaywallas’ can eat 24/7 on the streets -- the choice is just so magnificent! September 12th PURE VEGETARIAN with Paul Gayler
Paul is one of the finest of a new generation of British chefs. His cooking, while using modern techniques, has lost none of the classical disciplines and his culinary sense of adventure means his dishes are brimming with unique tastes and flavours. This session takes its name from his acclaimed book of the same name. Executive Chef at The Lanesborough, Paul’s guests will have the opportunity to sample many wonderful vegetarian dishes. October 21st An introduction to Japanese Cuisine with Reiko Hara
Reiko Hara, the author of critically acclaimed International Cuisine–Japan and former head of Oriental Culinary Arts at London Thames Valley University, is devoted to training chefs around the world in authentic Japanese cooking. “Reiko is a dedicated teacher of unique qualities and flair,” commented Professor David Foskett at Thames Valley University, adding: “She has a focused and practical approach to cooking and love of food, which is infectious. “ Japanese born Reiko has a broad professional culinary background encompassing European and Asian cuisine as well as patisserie, which help her communicate effectively uniquely Japanese concepts and techniques to chefs with Western cookery training. She has built an impressive track record training chefs at St John’s College Cambridge -- which now serves Japanese dishes at their High Table -- Sheraton Hotel, Mumbai, Castle Leslie, Ireland and other major establishments across the world. Reiko’s book has been enthusiastically received in London and Caterer and Hotelkeeper wrote: “If the book’s goal is to give student chefs a way into understanding Japanese food, it succeeds admirably. International Cuisine–Japan is available on Amazon. All courses are £125 per person and include coffee and tea on arrival, lunch and the demonstration.
To book any or all of these events contact: Why not buy a gift voucher for £125 and treat a friend or relative to one of these courses?
CAFE
SPICE NAMASTE |
||
