A World of Spice, Part I: Hot!

with Michael Krondl

Location: The Kitchen
Price: $125.00
Date: Sat, Oct 25th, 2:00 PM - 5:00 PM

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This class is part of the A World of Spice: Hot, Sweet, & Pungent-package.

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Cooking, like so much else today, has gone global. The exotic scents of India, the searing seasonings of Thailand, the sweet complexity of Morocco-many great cuisines depend on spice. Yet to most of us, spices remain a mystery. Chef and author Michael Krondl will demystify this magical world of scent and flavor. Each class in this hands-on three part series is devoted to seasonings that share a flavor profile: the first is hot, the second sweet, and the third pungent. The classes may be enjoyed individually or as a whole: you’ll discover the history and lore behind the world’s aromatic seasonings; explore their origins and uses. But most importantly you will smell, touch and cook with spices so that you too gain a full understanding of the world of spice. At the end of each class we will sit down for a tasting, where each dish will be paired with a carefully chosen wine to highlight and complement its fascinating aromas.

This first installation focuses on the hot spices. Heat comes in many forms, whether in the searing intensity of hot Hungarian paprika, the crackling kick of Sichuan pepper or herbaceous burn of green peppercorns. The class will learn to differentiate between the many varieties of dried capsicums (Spanish pimentón, Aleppo pepper, chili powder, cayenne and others) as well as peppercorns (black, white, green, red, Sichuan and Melegueta). In this hands-on class the students will cook recipes that highlight the flavor of these hot spices, not just their heat. The afternoon’s menu includes a romesco dip with smoked Spanish pimentón, marinated goat cheese with piment d’Espelette, a four peppercorn-encrusted steak au poivre, pan-roasted duck breast with Melegueta pepper and spicy plums, a Sichuan pepper-spiked daikon salad and a dessert of roast pears with black pepper and honey. Each dish will be complemented by a wine pairing.

Class size limited to 12 participants.

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Michael Krondl

Michael Krondl is a chef, cooking teacher and food writer. He has authored several books, most recently The Taste of Conquest: The Rise and Fall of the Three Great Cities of...read more

Other Classes & Events with Michael Krondl

A World of Spice, Part II: Sweet

A World of Spice, Part III: Pungent

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