Ger-Nis INTERNATIONAL, LLC

Back to Culinary Herb Center

Ger-Nis Summer BBQ Bonanza: Summer Fruit Sauces & Jerk Sauces

Start:
July 31, 2011 10:30 am
End:
July 31, 2011 11:30 am
Cost:
$15
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Ger-Nis Summer BBQ Bonanza fires up this summer, dabbling in anything and everything BBQ! We’re jerking our sauces around this summer, using seasonal fruits to produce the best tasting BBQ and jerk sauces using summer fruits as our muse! Spicy, tangy and sweet- your sauce can have it all with summer fruit on its side from Jersey peaches to fresh blueberries acting as natural flavor enhancers and sweeteners. Grilling fruits allows a caramelization process to occur that deepens the rich, inherent sweetness of summer fruits allowing for greater versatility in your cooking and grilling! You’ll gain experience with the preparation of memorable BBQ and jerk sauces traditionally made using a very hot combination of fruits and spices and discover how these spicy numbers pair with the intricate flavors of caramelized summer fruits to make BBQ sauce! Seasonal fruits double as seasoning agents in these bold summer BBQ sauces! If you didn’t think of fruit as a staple to your BBQ sauce, think again! This class will prove how essential they are in creating the best summer BBQ!

Recipes:: Mango Sage BBQ Sauce, Blueberry BBQ Sauce, Jamaican Jerk Sauce

Class Type: Ger-Nis Summer BBQ Bonanza Festival, Demo

Class Notes: Watch and learn to prepare BBQ sauces using summer fruits!



Palak Patel

Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak

[eventbrite eventid=1826247355]