Learn foundational cooking methods as taught in our Professional Program. This is your opportunity to explore cooking techniques through twelve individual hands-on classes. These intensive workshops are perfect for the advanced home cook who is looking to learn the theory and science of food.
Unlock the transformative power of salt curing and citrus ‘cooking’ in our Salt Curing & Ceviche cooking class! From the rich, velvety texture of house-made gravlax to the vibrant freshness of seafood ceviche, this class will teach you essential techniques for preserving and enhancing flavours like a pro.
Suggested recipes:
🥖 Bánh Mì with Chicken Liver Mousse & Pickled Slaw
A rich, silky chicken liver mousse, paired with crisp, tangy pickled slaw, all tucked into a crunchy baguette.
🐟 Gravlax Salmon with Smoked Cheese & Preserved Lemon
Cured salmon with delicate smoky cheese and the bright, complex flavours of preserved lemon.
🦐 Seafood Ceviche with Chips – A zesty, citrus-marinated mix of fresh seafood, served with crispy chips for the ultimate fresh and flavorful bite.
Instructor: Eli Silverthorne
Class Time: 6–9pm
Location: SCS Kitchens, 136 Ontario Street, Stratford ON N5A 7Y4
THE FINE PRINT:
1. Classes are for participants 16 years and older.
2. Class participants are required to wear closed toed shoes.
3. Class participants will be provided with an apron and all necessary tools and equipment.
4. Menus, recipes and instructors are subject to change as required.
Photos: Terry Manzo
More information
Open Kitchen | Methodology | Salt Curing and Ceviche at Stratford Chefs School is sold out.