CLASSES AT BIG MIKE'S call 011-506-289-6087 and or email for schedule and joining our mailing list.
TURNING FISH INTO FABULOUS SOUPS Includes. Basic fish butchery Stock making.building a base Picking a direction for flavor.ethnically and stylistically Demonstration of four different fish soups. Classic Bouillabase San Francisco Cioppino Yucatan Sopa de Mariscos Caribbean Fish Stew Sit down lunch to sample and discuss techniques and flavors
SAUCEMAKING WITH LOCAL INGREDIENTS Includes. Early morning trip to Farmer's Market to identify and purchase Morning discussion about flavor and flavor combinations Hands on preparation and pairing of ingredients Techniques for cooking with tropical fruit Application of sauces on foods grilled, baked and roasted Use of sauces for chicken, fish and meats Sit down lunch to sample and discuss techniques and flavors
BASIC SAUSAGEMAKING TECHNIQUES Discussion of varieties of sausage Butchering techniques to ready product Spice mixing for flavor, style and ethnicity Mixing, grinding and stuffing sausages Discussion of pairing of sausages with other foods Sit down lunch to sample and discuss techniques and flavors
THE ART OF THE GRILL Discussion of the uses and philosophies of grilling Choosing the right ingredients for grilling Prepping and grilling vegetables Prepping and grilling meats poultry and fish Timing cooking and using different parts of the grill Sit down lunch to sample and discuss techniques and flavors
FOODS OF THE YUCATAN Discussion of the characteristics of Yucatan cuisine Identification and uses of ingredients Yucatan sauces and why they're different from other regions Preparation of and cooking appetizers and entrees typical in the Yucatan Cooking flan with Yucatan fruits Sit down lunch to sample and discuss techniques and flavors
A CLASSIC FRENCH LUNCHEON A trip to the market to shop for ingredients How to build a menu around what's fresh Discussion of sauces and techniques Preparation of fresh meats, fish and produce Discussion and demonstration of different French cooking techniques Finishing and plating four courses for lunch Sit down lunch to sample and discuss techniques and flavors
USING LAMB FOR THE HOME COOK Introduction to traditional and ethnic uses of lamb Demo of how to break down lamb from whole to butcher cuts Prepping ingredients to prepare three lamb dishes from three cuts Complimentary sauces Seasoning, marinating and cooking three lamb dishes Presentation and slicing techniques for service Sit down lunch to sample and discuss techniques and flavors
EXPLORING CARIBBEAN COOKING Introduction to what makes Caribbean cooking unique Discussion of techniques and demo of ingredients Hands on prepping and kitchen work Side dishes and sauces Hands on cooking of three different Caribbean dishes Plating and serving with appropriate and traditional accompaniments Sit down lunch to sample and discuss techniques and flavors
STOCKS, SAUCES, SALSAS.THE FOUNDATIONS Discussion on the importance of flavor building through stocks, why we make stocks Making the perfect stock.techniques and what to look for Turning stocks into classic sauces Applications.why a sauce or why a salsa Hands on cooking with sauces and salsas Sit down lunch to sample and discuss techniques and flavors
FLAVOR AND HOW TO GET IT.CHEF'S SECRETS Discussion of what flavor is and does.why we want it Ways to elevate your dish above others Applications of different flavor boosting techniques Uses of salting, acids, dry rubs and marinades Cooking methods that will enhance and derive more flavor Hands on application of techniques to elevate flavor Cooking and plating of three different flavor boosting methods Sit down lunch to sample and discuss techniques and flavors
