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CHEF'S ROOM FISH AND COOKERY SCHOOL PROGRAMME
Lindy has run the G2 club in Ross-on-Wye staging cookery demonstrations, lessons and events for more than ten years. No stranger to this part of Students will benefit from the skills and knowledge of Vin Sullivan’s forty years plus experience as fishmongers. They will learn, to clean, fillet, skin, cut and dress fish and seafood; spot what is fresh and what is not; what is in season and what is not. They will also learn to identify the different species. Themes covered at the school will not be limited to fish; the courses will benefit from Sullivan’s ample larder which supplies a wide range of high quality fresh produce, poultry, meat, game and wild mushrooms according to season. There is a retail shop on site where students may purchase all the ingredients they have used during the course to recreate the dishes at home. Saturday morning hands-on courses with Franco will include; the ever popular Basic fish skills and Welsh Italian Fusion courses, Simple seafood preparation, Pasta master class, Italian Picnic and Italian vegetarian. Lindy’s Tuesday morning hands-on workshops will cover subjects as varied as Pastries and pies, Sauces, Entertaining outdoors and Student cooking. New for this season we welcome Wine educator Peter Ayling who will be running a food and wine matching course and Michelle Mckenna on her bid to get everyone back to preserving on her Preserving the nation tour. We will also be welcoming back guest chefs Shaun Hill and Giuseppe Silvestri in the Autumn. Regular classes finish with lunch. I The Chef’s Room is a unique facility with access to some of the best fresh fish and produce in the country and eventually it is hoped that it will become renowned as a centre of excellence for commercial training for fishmongers and chefs. Special courses, corporate events and chef training days can be arranged. PRPPROGRAMME MARCH - JULY 2010
Tuesday Morning – hands-on March 9th GETTING STARTED: Puddings and Baking with Lindy Wildsmith: Everyone loves a pudding and because we don’t make them very often they have become the must have of over every supper party. Learn a new slant on old favourites, something new and a savoury pie too. We will be making Rhubarb and orange tiramisu, honey and walnut cup cakes, Basil scented panna cotta and more. ----------------------------------------------------------------------------------------------------- Saturday morning, hands-on, March 13th HOW TO? Basic fish Skils: Franco Taruschio How to choose wisely, prepare and cook to perfection a range of simple fish dishes to delight your friends and family. Learn, with the help of Vin Sullivan’s award winning fishmongers to gut, fillet, and skin and cut fish; spot what is fresh and what is not; what is in season and what is not. Our expert tutors will show you how to cook sea bass and cure fish such as red mullet, mackerel or anchovies.
----------------------------------------------------------------------------- Saturday March 27th, hands-on with Franco Taruschio, the feast of Easter A menu of seasonal recipes and dishes associated with Easter to celebrate this springtime feast. To include, crostini with cockles, Crescia di formaggio (Easter Bread) Lamb Roman style with fennel and the glorious Torta Mimosa cake. --------------------------------------------------------------------------------------------- Saturday April 10th Pasta Master Class hands on with Franco Taruschio: Nothing can compare with homemade pasta, nothing disappears from the plate faster. Why not learn to make some of Franco’s signature dishes. To include crescente, Vincis Grassi, ravioli, tortellini. Of course Italians don’t eat homemade pasta all the time they eat lots of premium dried pasta so you will have the opportunity to learn how to make the most of that too. -------------------------------------------------------------------------------------- Tuesday 13th April GETTING STARTED Light as Air, pastry and pies hands-on with Lindy Wildsmith: There is nothing complicated about making pastry and yet so many people avoid making it. Work your way through a menu of sweet and savoury short crust, rich patisserie, and suet crust specialities and make some colourful refreshing salads to serve with them. -------------------------------------------------------------------------------------- Saturday April 24th HOW TO prepare simple seafood dishes hands-on with Franco Taruschio? Do you love seafood but don’t quite know how to get started in the kitchen. Learn to dress a crab, prepare scallops, squid or octopus, mussels and cockles and make simply delicious dishes with them. To include Mussels in potacchio, tagliolini with crab, Thai chick pea and squid salad and more Tuesday 11th May WHY NOT Entertain outdoors hands-on with Lindy Wildsmith? Prepare a menu of recipes that can be cooked inside or out, come rain or come shine. To include Japanese style spare ribs, dips, salads, crostini and a summer pudding. Pick up some top tips for easy entertaining. -------------------------------------------------------------------------------------- Saturday 8th May Preserving the Nation hands on with Clippy. Michelle ‘Clippy’ McKenna is on tour around the country and is on a mission to teach you the secrets behind the perfect preserve. Summer – Seasonal soft fruits, alcohol, vanilla and chocolate are a match made in heaven… This one day workshop will inspire you to create wonderful preserves using these three key ingredients. -------------------------------------------------------------------------------------- Saturday 29th May HOW TO cook Italian Vegetarian hands on with Franco Taruschio. Italian specialities using the pick of the season’s vegetables, spinach, aubergines, broad beans, asparagus and courgettes. To include risotto making, a delicious torta and some of Franco’s signature biscuits. ------------------------------------------------------------------------------- BACK BY POPULAR DEMAND! Tuesday 1st June HOW TO: Basic Fish Skills hands-on with Franco Taruschio How to choose wisely, prepare and cook to perfection a range of simple fish dishes. Learn, with the help of Vin Sullivan’s award winning fishmongers to gut, fillet, and skin and cut fish; spot what is fresh and what is not; what is in season and what is not. Our expert tutors will show you how to cook sea bass and cure fish such as red mullet, mackerel or anchovies. ------------------------------------------------------------------------------- BACK BY POPULAR DEMAND! Saturday June 19th Welsh Italian Fusion, hands-on with FrancoTaruschio Use premium quality traditional Welsh ingredients to make authentic Italian dishes. Cockles, laverbread, oysters, leeks, lamb and more -------------------------------------------------------------------------------------- Tuesday 22nd June GETTING STARTED Student cooking hands-on with Lindy Wildsmith Send your kids off to uni in the knowledge that they can cook a range of simple healthy and satisfying dishes for themselves and possibly their mates as well. -------------------------------------------------------------------------------------- Saturday July 3rd HOW TO match wine with food? Peter our accredited expert will guide you through the complexities of putting the right wines with the right foods by introducing you to a range of wine styles. The course will conclude with a short cookery demonstration and lunch prepared by Franco Taruschio giving you the chance to test your new knowledge of wine and food matching. £75.00 Saturday 24rd July HOW TO Picnic Italian style? Hands-on cooking with Franco Taruschio. Food always taste better in the outdoors! Make lots of summery dishes to enjoy on a day out in the country . Saturday 9th October Preserving the Nation hands on with Clippy. Michelle ‘Clippy’ McKenna returns on her tour around the country on her mission to teach you the secrets behind the perfect preserve. Colour me autumn, a truly seasonal preserving workshop making the most of autumns’ bounty of fruit and vegetables featuring Christmas goodies for friends and family. Our Guest tutors ‘Clippy’, Michelle McKenna is at the forefront of the preserving world and has been highly acclaimed by BBC Countryfile as one of the best preservers in the UK. Starting from her home kitchen in Cheshire, Clippy’s Apple Preserves is now stocked nationally from Harvey Nichols to the National Trust. Join her on her tour! Peter Ayling our wine expert is an accredited Wine & Spirit Education Trust trainer and wine consultant currently working with 2 prestigious wine companies. He is well known in the area for his wine courses and dinners.
SUMMARY OF DATES Tuesday March 9th Puddings and baking hands-on with Lindy Wildsmith Saturday March 13th Basic fish skills hands-on with Franco Taruschio Saturday March 27th The feast of Easter hands-on with Franco Taruschio Saturday April 10th Pasta Master Class hands on with Franco Taruschio Tuesday 13th April Light as Air, pastry and pies hands-on with Lindy Wildsmith Saturday April 24th Simple Seafood preparation hands-on with FrancoTaruschio Saturday 8th May Preserving – summer sensations hands on with Clippy Tuesday 11th May Why not entertain outdoors? hands-on with Lindy Wildsmith Saturday 29th May Italian Vegetarian hands on with Franco Taruschio Tuesday June 1st Basic Fish Skills hands-on with Franco Taruschio Saturday June 19th Welsh Italian Fusion, hands-on with FrancoTaruschio Tuesday 22nd June Student cooking hands-on with Lindy Wildsmith Saturday July 3rd Matching food and wine with Peter Ayling and Franco Saturday July 24rd Italian Picnic hands-on with FrancoTaruschio Saturday 9th October Preserving – colour me autumn hands- on with Clippy Corporate and team building events and bespoke classes by arrangement Guest chef tutored courses £85.00 Wine matching course and lunch £75.00 Franco courses £75.00 Regular weekday classes £50.00 Preserving workshops with lunch £50.00 FOR BOOKING AND QUERIES PHONE LINDY WILDSMITH ON 01989562353 OR EMAIL G2CLUB@HOTMAIL.COM
Regular GTwoClub Demonstrations start again October 7th 2009 |
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good food by Lindy | | cooking with Lindy | | Lindy's writing | | about
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contact lindy@lindywildsmith.co.uk
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