Ethinic and Regional Cuisines

Ethnic and Regional Cuisines workshop March 16-18

Italian Cuisine

A study of Italian Cuisine, highlighting advanced hands-on techniques utilized in the production of northern and southern Italian Cuisine menus, including a historical exploration and the cultural implications in the preparation of foods.

Southeast Asian Cuisine

A study of Southeast Asian foods, with a focus on ingredients, equipment, and cultural technique.  Emphasis is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint.

Mexican Cuisine

This session will introduce you to Cocina Poblana, the home of mole, the most renowned dish of Puebla's cuisine. You will also experience the cuisine of Oaxaca and learn to use the pasilla axaqueña chile, amarillos, chilhuacles, chilcostles and costeños chiles as well as epazote and pitonia herbs.