# 63 Chef-for-a-Day at Palo Santo Restaurant (NEW CLASS)
market tour and hands-on

Is your inner chef longing for an outing in a professional restaurant kitchen? Treat yourself to this exciting “insider” experience at Palo Santo, Park Slope’s popular eclectic Latin American restaurant, where acclaimed Chef Jacques Gautier will guide students step by step in creating an unforgettable meal from local, seasonal ingredients. You’ll meet Jacques at the Grand Army Plaza Greenmarket in Brooklyn for a guided tour of the market where he will introduce you to the farmers and show you how to select the very freshest produce, fish, and other market offerings; walk several blocks to Palo Santo for a menu-planning session; then, with Jacques’ careful instruction – as he encourages you to use your own unique creativity – you and your newfound friends will transform your Greenmarket purchases into a delicious, seasonal, ethnic dinner and settle down to enjoy it with pairings of local wines. And when the meal itself becomes a delicious memory, the new techniques and professional secrets you acquired in its preparation will enliven your cooking for years to come. (Menu depends on market offerings and might include fish, eggs, and dairy. Wine will be served.) Students meet at the Grand Army Plaza Gazebo, SE Corner of Union Street and Prospect Park West at 1 p.m.

Saturday, October 24, 1:00 – 6:30 p.m.
Instructor: Jacques Gautier
Fee: $150

 

# 64 Calling All Locavores: Homemade Bread & Market Menu – Live From Union Sq.
market tour and partial participation

Join chef and cookbook author, Peter Berley, for a true market-to-table culinary adventure. You’ll start this 6-hour class by preparing dough for focaccia. Then, while it’s rising, Peter will lead the way to the Union Square Greenmarket where you’ll learn to shop the way marketdriven chefs do – by choosing what’s fresh and seasonal. The ingredients you select will determine the menu. You’ll learn to improvise rather than solely rely on recipes. Market purchases might include healthfully-raised grass-fed meat, freshly-caught wild fish, farm-fresh eggs and dairy, wine, and a bounty of locally-grown produce. When you return to the classroom, you’ll focus on technique as you help Peter prepare a balanced seasonal meal with dessert and bake the bread off to perfection. Then you’ll sit down to savor everything with a glass of wine, feeling content with the knowledge that you have just supported your local farmers.

Saturday, October 31, 10:00 a.m. – 4:00 p.m.
Instructor: Peter Berley
Fee: $150