OCTA

Five lunchtime labs exploring the intricacies of taste while investigating ingredients from around the world.

At each lab, we will discuss five ingredients, & sample dishes featuring them. You will leave knowing where to find them, how to prepare them and with a recipe or two drawing from both old and new world cuisines. The samples would satisfy a modest appetite as lunch; many of us would likely want to bring along a little something extra.

Lab 01 Exploring the Sour: new ways to pucker up 
Friday January 27, 2012: 1:00-1:45pm
Sorrel, Tamarind, Sumac, Kaffir Lime Leaves, Key Lime

Lab 02 Taking Your Pulse: beans & peas 
Friday February 3, 2012: 1:00-1:45pm
Toor dal, Puy lentils , Fava beans , Chickpeas, Romano bean

Lab 03 Black is the colour: food by colour 
Friday February 10, 2012: 1:00-1:45pm
Black sesame, Black chickpeas, Black onion seed, Black noodles, Black rice

Lab 04 Apiaceae or Umbelliferae Family 
Friday February 17, 2012: 1:00-1:45pm
Fennel, Cumin & Carraway & Anise seed, Asafoetida, Carrot, Celery

Lab 05 Cracking the egg 
Friday February 24, 2012: 1:00-1:45pm
Carp roe, Sustainable caviar, Quail egg, Chicken egg, Duck egg

Entire series- five Friday lunchtime sessions: $75
single session: $17
Bonus: Book & pay for the whole series by 7:00pm Wednesday Jan 25 & receive a $10 discount (only $13 a class)
Visit the Philospher of Food’s blogs at: http://www.philosopherofffood.com and http://www.cookingfornoah.com for recipes and more.