Yeah sure, foil dinners remind us of camping in the great outdoors, but they’re quite brilliant for a busy work week, prepped ahead of time for the kids, your beloved, or the dinner party for one. We were inspired to discover more about the nuances of the foil dinner after learning that Jamie Oliver and wife prepare them in their home (and we know that home churns out some delicious, creative, and healthy meals). Foil dinners can be fancy or quite simple, depending on the ingredients. They cook quickly either on the grill or in the oven, usually 20-30 minutes depending on the contents. But what we love best is to add fresh herbs (any kind will do!) to our foil packets and revel in the fresh herb essences willowing out of your unwrapped packet! It’s easy to get caught up in the shuffle of the work week, going for long stretches of time ignoring an empty belly and resorting to take out, but, with the ability to venture into the world of foil packet meals, you’ll be able to get everything you want done plus a warming, home-cooked meal in no time! So join us and you will discover the benefits and diverse effects of creating home foil packet meals, and enjoy some yourself when you come to this class!
Recipes: Chicken Breast & Chard with Thyme, Garlic, Lemon & White Wine; Pork Loin & Potatoes with Rosemary Leeks, Apples, & Cream; Salmon with Baby Bok Choy, Sake, & Rice Wine Vinegar; Root Vegetables with Garlic-Maple Syrup; Persimmons with Brown Sugar and Butter Cream
Class Type: Individual, hands-on cooking class
Class Notes: Learn to make a quick healthy meal with no clean up!
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary Mecca that it is. Her architect (and enthusiastic family cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa