CCFCC Presents Workshops on Charcuterie and Indian Flavours

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EDMONTON — The Edmonton branch of the Canadian Culinary Federation (CCFCC) is preparing for upcoming workshops about charcuterie and “The Flavours of India.”

The charcuterie boot camp (Jan. 12) at the Northern Alberta Institute of Technology (NAIT) will include a hands-on, all-day workshop explaining how to break down primal cuts of meat for charcuterie. The workshop, presented by NAIT’s Dan Westgeest, will include instruction on how to preserve meat through salting, smoking and curing.

“The Flavours of India” workshop (Feb. 4) will be helmed by Ganesh Subramanya, executive chef, Fantasyland Hotel, who has created a menu featuring the flavours of the North, South and West regions of India, using local Alberta products and meats. Three appetizers will be created: chicken malai, lamb galouti and beef shami. Participants will also learn main courses, including chicken tikka masala, lamb adraki and goa shrimp curry.

For more details about the CCFCC workshops, visit edmontonchefs.ca.

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