Cooking Class with Ron Siegel
I have written here many times about the high regard in which I hold Ron Siegel, Executive Chef at The Dining Room at the Ritz-Carlton in San Francisco. His cuisine is always interesting and innovative, his food is consistently delicious, and his restaurant is one of my favorites in the Bay Area. So, you can imagine how quickly I signed up when I learned that Siegel will be teaching a class at Tante Marie's Cooking School early next month. The session is entitled "Finished Dishes With Sauces", and it's described on the Tante Marie website as "an advanced class on presentation and taste." Unfortunately, there will be no recipes distributed to attendees. The class will be held on Tuesday, March 6, 2007 from 2:00 p.m. - 4:00 p.m., and the cost of admission is $65 per person. If you're interested in attending, you can sign up on the website or by calling Tante Marie's (415.788.6699). But don't delay; as of this posting, there are only 6 spaces left in the class.
I've attended several cooking parties at Tante Marie's over the last 15 years, but I have yet to take a cooking class there. Accordingly, I'll be very interested to see whether the format and content compare favorably to those of other classes offered elsewhere in town. With a talented chef like Ron Siegel leading the discussion, though, it's hard to imagine this being anything but a worthwhile afternoon.
posted by NS at 2/21/2007 07:44:00 AM
6 Comments:
this is a demo class not a hands on cooking class though?
The demos are always on weekdays when I can't make them because I am working.
I do like their hands on cooking classes though - I am about to start another 6-week one in April.
Sam: This is not billed as a hands-on class, so you're correct that it's merely a demonstration. I'll be curious to hear about the course you're starting in April.
How was the class?ht
Will be exciting to hear about your class!
Jennifer & Kat: My sincerest apologies for the long delay in my response. I thought that the class was very good, as Siegel described in general terms how one can put together simple sauces that can elevate an ordinary cut of meat into an infinitely more interesting dish. I suspect that those in attendance who were just starting to learn how to cook might have been somewhat frustrated by the class, as he didn't pass out any specific recipes and instead demonstrated general concepts at a fairly abstract level. Still, I was able to experiment with his approaches and prepare some very useful sauces -- a blood orange reduction sauce (for pork or beef), and a port wine reduction sauce (for beef or lamb) -- so I have no complaints. In my book, it was well worth the $65!
I love the color combination in your blog. Very smooth :)
Great blog.
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