We’re happy to announce that we are finally doing a few local classes at Le Bec Fin in Philadelphia. They will be on Monday, May 2, 2011. The two classes will be 2.5 hours in length. The first class will be an Introduction to Hydrocolloids. It’s a good opportunity to learn how to work with this incredibly versatile family of thickeners so you can implement them into your culinary arsenal. The second class will be an introduction to Activa (transglutaminase), our favorite culinary enzyme that does a lot more than glue bacon to filet mignon. Join us to explore the possibilities. The morning hydrocolloid class runs from 10:00 am to 12:30 pm and the afternoon Activa class is from 1:30 to 4:00 pm. Each class is $100 per person and spaces may be reserved through Le Bec Fin at (215) 567-1000. Cash, check, and credit card are accepted when you arrive.
On Tuesday, May 3rd, we will be cooking a 9-ish course dinner at Le Bec Fin. Seats for the dinner are $95 per person for the dinner only, with taxes, tips, and beverages not included. The dinner and classes are open to the public, and we look forward to cooking in this incredible culinary landmark.
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