Home Ec: The Pasta Course
Come spend an empowering afternoon learning the intricacies of fresh pasta-making with chef Samin Nosrat. After discussing the history and science behind pasta fresca, Samin will take you into the kitchen to demonstrate the ins and outs of making, rolling, and shaping fresh pasta. She'll cover such topics as which types of flours to use, tips for rolling smooth, even sheets, and how to best store and cook handmade pasta. Then, it'll be your turn to work with fresh farm eggs and a variety of high-quality flours. You'll learn how to make several shapes, including rustic hand-torn straccetti, traditional tagliatelle, farfalle, and delicate ravioli. Each student will receive a recipe guide and some pasta to take home. You'll leave empowered and informed, knowing how to make delicate, tender sheets of pasta whenever you like. WHAT How to Make Fresh Pasta with Samin Nosrat WHEN August 1 4 pm- 7 pm WHERE 4629 Martin Luther King Junior Way (At the corner of 47th and MLK) Oakland, CA 94609 TICKETS $99 To Enroll: Visit the event page at Brown Paper Tickets CLASS SIZE |
on beauty
Home Ec: How to Pull Fresh Mozzarella
Have you been wondering what that hand-pulled mozzarella on every restaurant menu is all about? Have you noticed that it's impossibly tender, better than even the most expensive imported Italian mozzarella? Come spend an afternoon with chef Samin Nosrat for a delicious and demystifying hands-on cheese-pulling class. Put your mozzarella-making skills in practice and get ready for the arrival of tomato season! Samin will talk and walk you through the intricacies of pulling the perfect ball of fresh mozzarella, and then it'll be your turn! Everyone will then get to pull several balls of mozzarella (it takes a while to get a hang of it!) under her guidance. You'll even get to try your hand at making a creamy burrata mozzarella! After we gather around the table to enjoy some of the mozzarella we pull together, each student will take home his/her mozzarella, as well as a recipe book with ideas for cooking with your fresh mozzarella, step-by-step instructions for pulling mozzarella, and a list of trusted cheese purveyors and resources. You'll leave empowered and informed, knowing how to make delicate, tender fresh mozzarella for the perfect salad, pizza or antipasto plate. WHAT How to Pull Mozzarella with Samin Nosrat WHEN July 17 4 pm- 6:30 pm WHERE 4629 Martin Luther King Junior Way (At the corner of 47th and MLK) Oakland, CA 94609 TICKETS $75 To Enroll: Visit the event page at Brown Paper Tickets CLASS SIZE |
Love after love
a few questions...
tartine afterhours. wednesday, june 16th
Upcoming Home Ec Classes
Home Ec: The Chicken Course
Come spend an afternoon with Alexis Koefoed of Soul Food Farm and Chef Samin Nosrat for a hands-on butchering and cooking class.
Rabbits are the new chicken. As one of the most sustainable meat choices available, rabbit is quickly becoming a favorite for conscientious home cooks. Come spend an afternoon with Mark and Miriam Pasternak of Devil's Gulch Ranch and Chef Samin Nosrat for a hands-on butchering and cooking class.
In the first half-hour, Mark will describe his rabbit husbandry practices at Devil's Gulch Ranch, where he raises rabbits for some of the Bay Area's finest restaurants, including Chez Panisse, Zuni Cafe, Quince Restaurant and The French Laundry.
Next, we'll move into the kitchen where Samin will show you the ins and outs of butchering a rabbit—then it'll be your turn: each student will receive a rabbit to break down into primal cuts. The class will end with a cooking demonstration of how to extract the most flavor from your rabbit, with recipes for a rich stock, kidney and liver paste, Tuscan rabbit ragu and tips on how to best season, grill and braise rabbit meat.
WHAT
A rabbit butchery and cooking class with Samin Nosrat
WHEN
Saturday, June 26
4 pm- 6:30 pm
WHERE
4629 Martin Luther King Junior Way
(At the corner of 47th and MLK)
Oakland, CA 94609
TICKETS
$99
To Enroll: Visit the event page at Brown Paper Tickets
CLASS SIZE
20 students max.
Each student will butcher and take home his/her rabbit and a butchery and recipe guide.
ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.
the yoga of pizza
"It's a fucking pizza — a circle of dough with shit on top of it. But there's something beautiful about doing something over and over again," he says of the process of slinging pies day in and day out...Hallowell says it's about building a special relationship with the oven and the fire.
"If you've had a fight with your girlfriend, or you haven't been laid in awhile, or your mom's dying from cancer and you try to throw in a log — the log will roll off the fire, maybe it won't catch, or it lands on a pizza," he says. "When you're not there and you're not present, the pizza burns."
Hallowell has dedicated his life to pizza — and sometimes that freaks him out. Making pizzas may feel mundane at times, but he believes that the three most important things in life — fucking, eating, and sleeping — can all have a tendency to feel that way. So he kneads in a little extra love and hopes it comes through.
"I feed people. I fuel people. I cook with love so people can keep living. They can go home after dinner and make love to their wife and look after their children. They can wake up a happy human being."
Maker Faire
in my dreams
clearly, i am obsessed with riverdog carrot tips,
the zen way of practicing with food intersecting with restaurant work is that it is all completely about mindfulness and mindfulness in relation to whatever you are doing, whatever activity that is, particularly food.our relationship to food and eating is a very good microcosm for our relationship to all of life in that it's got to do with appetite, and what we do with appetite. it's got to do with simply what we need, preferably several times a day in order to continue. it has to do with how we navigate our relationship to desire and whether that's going to be blunt or nuanced, generous or stingy, and the deep pleasure of the most basic food: bread, or rice, or a good egg. that is limitless.
purnatva
come learn how to make rustic hand torn pasta, traditional tagliatelle, farfalle, and delicate ravioli filled with spring vegetables, using soul food farm eggs. i'll discuss the ins and outs of pasta-making, including which types of flours to use, tips for rolling even, smooth pasta, and how to best store homemade pasta. each student will receive a recipe guide and some pasta to take home.
after class, we'll sit in the shade to enjoy a lunch of our pastas and a few other light dishes.