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The French Bistro

Start:
April 21, 2012 3:00 pm
End:
April 21, 2012 5:00 pm
Cost:
$65
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
3474220337
Address:
Google Map
540 President st, Suite 2e, Brooklyn, NY, United States, 11215

Sitting in a French sidewalk café absorbing the various nuances of life can truly be one of life’s great and simple pleasures. The warmth and charm of the French bistro is an alluring experience, an ultimate invitation to watch people walking by while sipping on cappuccinos. There is perhaps only one thing better than the people watching, and that is sampling some of the greatest food that appears on the menus of the little French Bistros that sprinkle all of France, offering great food at modest (at least for Paris) prices. The overall experience of being in a French Bistro is hard to duplicate, but in this class we will focus on recreating the food, which is something we know we can do! We will glide through several of Frances’ well known bistros, replicating the food and learning to personalize it to our own tastes. Beginning in Burgundy, we’ll make a classic Chicken Braised in Tarragon Wine Sauce, accompanied by a Hearty Bacon & Garlic Salad with Dijon Vinaigrette. Next, we’ll make a Potato Gratin Dauphinoise (if you don’t know what this means, you will!), with Gruyere cheese and herbs, and finish in Paris with an authentic Seasonal Fruit Tart, worthy of any Parisian patisserie. So come sip on a French Style Cappuccino while we learn the art of the French Bistro’s culinary prowess!

Recipes:French Style Cappuccinos, Chicken Braised in Tarragon Wine Sauce, Hearty Bacon & Garlic Salad with Dijon Vinaigrette, Gratin Dauphinois with Gruyere and Herbs, Seasonal Fruit Tart

Class Type: Part of the World Cuisines Series

Class Notes: Feel like you’re sitting on the sidewalk in a French bistro, and better yet, learn to cook like you‘re there!


Carl Raymond

Carl Raymond’s culinary passions began years ago combining his New England roots with interests in world cuisine. After spending a year living and studying in France, he returned to the United States and continued his studies in language and culture. He has studied at the French Culinary Institute and graduated with highest honors in the professional culinary arts program at New York’s Institute of Culinary Education. Through extensive travel in Europe, notably France and Italy, Carl refined his passion and has deepened his knowledge of regional cooking of southern France, Provence, Burgundy, Italy and Greece. He has studied Italian cuisine with such luminaries as Guiliano Bugialli, Anna Teresa Callen and Giuliano Hazan. As a specialist in international cuisine, his culinary passions have led him to studies in Indian and Southeast Asian cooking, most notably as a private student of Chef Julie Sahni. Additional studies have included coursework in food journalism with Alan Richman at the French Culinary Institute and food styling with Delores Custer.

Carl spent nearly 20 years in the media and book publishing world specializing in marketing and PR. He developed the US based culinary publishing program for DK Publishing and launched projects with such culinary luminaries as Masaharu Morimoto and Nick Malgieri as well as developing a publishing partnership with the Culinary Institute of America.

Since 2008, Carl has been a lead culinary instructor at Astor Center in New York City (“the ultimate culinary cultural experience.” – SAVEUR) and was profiled twice in summer 2011 in TIME OUT NEW YORK. He has taught over 200 individual classes in over 45 subjects focusing on fundamental techniques as well as translating world cuisines for passionate home cooks. In addition, he has taught at Whole Foods Bowery Culinary Center, Rustico Cooking Studio and at Williams-Sonoma. He is a Chef Ambassador for Roland Foods and was recently a featured chef with the WINGS charity in Chicago at their fundraiser, TASTE TAKES FLIGHT.

Carl lives in New York City and continues to follow his culinary interests around the world. He is fluent in French and Italian and is work on further book and media projects. Contact Carl

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