Ger-Nis INTERNATIONAL, LLC

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Seasonal Knife Skills: Late Summer Ratatouille

Start:
September 20, 2011 6:30 pm
End:
September 20, 2011 9:30 pm
Cost:
$85
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President Street, suite 2E, Brooklyn, NY, United States, 11215

Our Seasonal Knife Skills Series marries the needs for practical skills with the resources of the season. Yes, when there are skills, there is a season to maximize on its potential. At this time of year, a ratatouille dish really sums up the beauty and indulgence we’ve felt all summer long, allowing time for reflection, while transitioning into the stewing method we so favor in the fall. We’re getting the seasonal know-how tonight, practicing our seasonal knife skills under a master’s guidance, allowing us to combat the limits of time using tried and true knife skills that also lend to better tasting food, due to the fact that uniformly cut foods cook uniformly therefore translate to thoroughly cooked items that excite and entice your palettes! Take advantage of this opportunity! Learn the essential knife skills while summers late bounty is at our fingertips! The Seasonal Knife Skills series is designed to take advantage of real time learning and thus we have incorporates seasonal dishes with all the chopping needed to focus on learning the essential knife skills needed for any cook, novice or expert! Sign up for us all.

Recipes: Late Summer Sparkling “Sangria” Punch (non-alcoholic); Indian Summer Ratatouille; Late Summer Harvest Cobbler

Class Type: Seasonal Knife Skills Series, hands-on cooking class

Class Notes: Make the most of your season by learning to make the most of your innate tools!



Suzy Scherr

Suzy Scherr is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages. Suzy is a graduate of Occidental College and The Institute of Culinary Education. She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1997.
Contact Suzy

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