Forget the tales you’ve heard about the big Southwestern Chili cook-offs, where the contestants spend days simmering precise cuts of meat using their own secret ingredients, like chili peppers grown on ancient Native American burial grounds, or high-end tequilas that cost hundreds of dollars a bottle. Chili is basically just a stew with a bunch of spices thrown in and, despite all its complex flavors and textures, it can be very easy to make. What intimidates many people about a dish like this is the fear that using and mixing spices is a precise and delicate alchemy, which takes years of practice and apprenticeship to get right. But, really, it’s far more personal and experimentation is the only way to learn exactly how you like it. In our class, “Winter Stews & Chili”, you’ll learn the basics of hearty winter stews using organic as well as seasonal, locally sourced ingredients. The recipes will highlight the versatility of a classic stew, from a warming vegetarian variety to a decadent slow cooked meat creation. You’ll also learn to recognize the various spices by sight, smell and the flavor they bring to the finished dish. We’ll share tips and techniques for experimenting in your own kitchen and, in no time at all, you will be able to concoct a stew that exactly fits your tastes. You’ll leave this class with all the knowledge you need to perfect your own recipes and soon you’ll be taking home the blue ribbon at your own chili cook-off.
Recipes: Chili Seasoning Mix, Vegetarian Lentil Chili, Three Bean Turkey Chili, Slow Cooked Pork Mole Chili
Class Type: Individual, hands-on cooking class
Class Notes: Don’t fear the spices! Come learn how simple it is to play with flavors and make a stew that truly reflects your tastes.
Sunil Kumar moved to New York to attend the French Culinary Institute and then spent some time working in the kitchen of a three star Manhattan restaurant. He moved on to become a content contributor and web developer at StarChefs.com, the online food magazine. When his web development career moved him away from the food world and into the publishing industry, Sunil used his free time to become involved in the local food movement. Today, Sunil sits on the board of Slow Food NYC, the local chapter of the national organization, and manages the event space at the Ger-Nis Culinary & Herb Center. He is also the founder and editor of OnGoingFeast.com, an online food and travel magazine.Contact Sunil