“PRESSURE COOKER WORKSHOP”
Sat. October 30 @ 3 PM-5 PM-$35

At our altitude you almost have to use a pressure cooker to prepare beans, stews and other traditionally slow cooked dishes. Be ready for quick and easy fall and winter cooking. Bring your questions to this demonstration class and see just how safe and convenient the Fissler Pressure Cooker is to use. We will prepare a menu that includes: Artichokes with Lime Aioli, Quick Cassoulet, and Sweet Berry Risotto. Students receive a 10% discount on all pressure cookers the day of the class (Hands-On) Las Cosas Cooking School Santa Fe, NM 505-988-3394

Our November Schedule is posted on the Las Cosas website: www.lascosascooking.com/lascosas/assets/images/OCTNOV2010SF.Pdf
www.lascosascooking.com

Come join the fun!

This Saturday at the Las Cosas Cooking School Santa Fe, New Mexico
“BACON EXPLOSION” AND “OTHER PORK DELICACIES”
Sat. October 23 @ 10 AM-1 PM-$75

If the photos that accompany the story you’ll read by googling “Bacon Explosion” makes your mouth water, this class is for you. Join Johnny Vee as we explore the porcine pleasures of bacon, proscuitto, pancetta, and pork belly. We will also recreate the incredible Bacon Explosion. Our menu also includes: Welsh Rarebit, Proscuitto Wrapped Asparagus, White Bean & Pancetta Salad, Crisp Prosciutto and Chicken Pies, and Steamed BBQ Pork Buns. This is the official meeting of the Santa Fe Pork Lover’s Club. (Vegetarians not allowed) (Hands-On)

I have 2 spaces left in tomorrow’s cooking class (Saturday October 2, 2010) with Mark Connell from Max’s Restaurant who I predict is going to be Santa Fe’s next famous chef! Join us at 10 AM and see if my predictions are accurate. Here is the menu- Sweet Corn Soup with Pork Belly “Croutons,” Grass Fed Beef Ribeyes “Sous Vide,” with Wild Mushroom Risotto & Parmesan Foam, and, for dessert, Soft Chocolate with Liquid Sable & Passion fruit Sorbet. We will demo the amazing Su Vide Supreme Water Oven available at Las Cosas. (Hands-On) Call 505-988-3394 or go to www.lascosascooking.com to attend. Also read my interview with Chef Connell in the new October issue of Local Flavor..out now.