Culinary Adventure with Kitchen on Fire in Fall

Duration

3 hours

Location

Berkeley Kitchen

Summary

What makes the perfect appetizer? In this course, Chef Eden reveals essentials to crafting tantalizing opening bites for your autumn entertaining. Learn how to choose ingredients, balance flavors and plate like a pro. Avoid the most common mistakes and master five classic autumn appetizers that will leave your guests asking for your recipes.

Cooking methods you will learn in this class include: -Poaching -Sautéeing -Confit -Baking -Vinaigrettes

Menu

Citrus & Champagne Poached Prawns | Preserved Orange & Habanero Glaze

Smoked Salmon | Dill & Meyer Lemon Crème Fraîche | Cucumber Round

Brandied Pears | Cambozola | Cranberry and Pecan Crisp

Herb Confit Butternut Squash | Sage | Honey Goat Cheese | Crostini

Apple Salad | Feta | Almonds | Tarragon Vinaigrette | Little Gem Lettuce Cup

Class Format

Each class will begin with a lecture from the chef about the day’s theme and recipes. After this introduction, the group will break up into smaller teams, and start working on the recipes in the class menu. A snack will be served at the beginning of class, and you will be eating the dishes you make at the end of class. You are welcome to eat as much as you’d like in class, though unfortunately, our zoning permit does not allow us to have students take food home.

Health and Safety

• Masks are optional • COVID protocols are subject to change to reflect local and state mandates.

What to wear/bring to class

• Close-toed shoes are mandatory. High heels, open-toed shoes, sandals, flip flops are NOT allowed in the kitchen. • Shoulder-length hair or longer needs to be worn back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. • Feel free to bring a favorite apron or a knife you want to practice with but know that we will supply aprons and all the tools you need for use during class.

Allergies

Please take a look at the class menu. If you think you might be allergic to anything on the menu, please indicate it on your class registration and if you have a concern, get in touch and we can double-check the ingredient list classes@kitchenonfire.com.

Wine and Beer

We whole-heartedly invite class participants (who are 21 and older) to bring any wine or beer they would like to enjoy during class for personal consumption. Kitchen on Fire employees cannot open or serve beverages you bring into the kitchen. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class.  

Chef's Bio

Chef Eden’s cuisine is inspired by a lifetime of travel to China, India, Europe, and Southeast Asia where she lived for a year after graduating from UC Berkeley.

Chef Eden was most recently the executive chef of Anaviv Catering and Events as well as Anaviv’s Table but decided to switch her career towards the classroom after discovering her passion for teaching while volunteering as an instructor for the Plant to Plate Internship Program. Chef Eden’s motivation is to awaken the chef inside all of us and to bring our inner creativity to the kitchen.

Happy Cooking!