Learn to Cook with the Culinary Stars at InterContinental Hong Kong - Introducing our 2011 Cooking Class Series (Chine)
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Learn to Cook with the Culinary Stars at InterContinental Hong Kong - Introducing our 2011 Cooking Class Series (Chine)
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Catégorie : Asie Pacifique - Chine - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 25-02-2011
In 2011, learn to cook with our celebrated chefs from the 1-Michelin star SPOON by Alain Ducasse, NOBU InterContinental Hong Kong, 1-Michelin star Yan Toh Heen and THE STEAK HOUSE winebar + grill.
InterContinental Hong Kong has put together a comprehensive series of Cooking Demonstrations with the chefs from the hotel’s diverse restaurants.
Classes cover everything from classic cooking techniques and essentials to specialty dishes, as our chefs showcase their diversity in international cuisine including French, Japanese, Cantonese and American and both modern and classic techniques. Each class includes lunch featuring the dishes from the class, plus wine-pairing (and tasting, of course).
Your All-Star Culinary Faculty Members:
InterContinental Hong Kong
Executive Chef Graham Burst
SPOON by Alain Ducasse:
Chef Philippe Duc
NOBU InterContinental Hong Kong:
Chef Erik Idos
Sushi Chef Hideki Endo
Yan Toh Heen:
Chef Lau Yiu Fai
THE STEAK HOUSE winebar + grill
Chef Calvin Choi
InterContinental Hong Kong
Executive Pastry Chef Cyril Dupuis
The classes take place on Saturdays from 10:30am- 2:30pm and are inclusive of welcome continental breakfast, lunch with wine pairing, plus the cooking class recipes, an apron and official certificate.
Price: HK$1,288 per person
2011 Cooking with the Stars Schedule
SPRING/SUMMER SERIES
March:
Cook-pots (East & West)
March 5th
SPOON by Alain Ducasse
Cook-pot (Savoury & Sweet)
March 12th
NOBU InterContinental Hong Kong
Toban Yaki & Nabe Dishes
March 19th
THE STEAK HOUSE winebar + grill
Pot Roasts
March 26th
Yan Toh Heen
Cantonese Casserole Dishes
April: Easter Lamb & Chocolate
April 2nd
SPOON by Alain Ducasse
Spring Lamb & Chocolate Dishes
April 9th
NOBU InterContinental Hong Kong
Spring Lamb & Chocolate Dishes
April 26th
THE STEAK HOUSE winebar + grill
Spring Lamb & Chocolate Dishes
May: Classic Cooking Techniques (Learn the Essentials from the Experts)
May 7th
SPOON by Alain Ducasse
Boston Lobster & French Strawberries
May 14th
NOBU InterContinental Hong Kong
Dashi Miso Soup / Sushi and Rolls
May 21st
Yan Toh Heen
Salty Chicken / Wok-fried Prawn Dishes
May 28th
THE STEAK HOUSE winebar + grill
Tomato Soup / Roast Beef
June: Light & Healthy
June 11th
SPOON by Alain Ducasse
Scallop Dishes / Vacherin with fruit
June 18th
NOBU InterContinental Hong Kong
Japanese Vegetable & Tofu Dishes
June 25th
Yan Toh Heen
“ihealth” Cantonese Dishes
2011 Cooking with the Stars Schedule
FALL/WINTER SERIES
September: Salon du Fromage
September 10th
SPOON by Alain Ducasse
“Gourming” (Gourmet hors d’oeuves) with French Cheese
September 17th
THE STEAK HOUSE winebar + grill
“Gourming” (Gourmet hors d’oeuvres)
And cooking with cheese from the USA
September 24th
Pastry Kitchen
Cheesecake workshop
October: Classic Cooking Techniques 2 : Learning the Essential from the Experts
October 8th
SPOON by Alain Ducasse
Wild Mushroom dishes and Desserts with French Pears
October 15th
NOBU InterContinental Hong Kong
Learn to make Sashimi and
Unique NOBU preparations
October 22nd
Yan Toh Heen
Chinese Winter Soups
October 29th
THE STEAK HOUSE winebar + grill
Signature Crab Cakes & Techniques for
Grilling Fish, Steak & Chicken
November: Salon du Chocolat
November 5th
SPOON by Alain Ducasse
Chocolate Tarts & Soufflés
November 12th
NOBU InterContinental Hong Kong
Chocolate Bento Box &
Milk Chocolate Yuzu Cake
November 19th
Pastry Kitchen
Chocolate Workshop
December: Holiday Fest
December 3rd
NOBU InterContinental Hong Kong
New Year Mochi
December 10th
Pastry Kitchen
Gingerbread House & Cookie Decorating
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