Date(s) - June 27 2017
5:45 pm - 8:15 pm
Umami Vegetable Cooking Demo and Taste Workshop:
Savory, Flavorful, Craveable Veggies
What’s umami taste like and why does it make everything, particularly vegetables more delicious?
Find out at this taste workshop and cooking demo. This class is a version of a workshop Chef Michele ran at Le Cordon Bleu, Paris in November 2016
Benefits of Umami-rich vegetables?
In this umami workshop, we’ll focus on the unique topic of vegetables that are naturally high in umami (primarily from glutamate) as well as some condiments that use this savory source of flavor. We will embrace how umami can:
- Increase eating more high-satiety but low calorie foods
- Add nutrients and fiber to every day meals
- Help “picky” eaters and non-veggie fans embrace more veggies
- Result in less sodium without losing the natural flavors that salt enhance
Umami Workshop Tasty Takeaways:
- Identify the taste of vegetables and nuts high in umami
- Taste a variety of food products and foods prepared in a demo
- Guide to which vegetables are highest in umami
- Guide to which condiments boost umami in vegetable dishes
Walnut “meat” mushroom ragout, uber umami polenta, broccoli ribbon miso salad, smashed potatoes and walnut sauce verte, pink peppercorn lentil pâté
Demo & Taste Workshop Date & Sign-up
- 5:45-8:15 p.m.
- Class limited to 8 people
- Course cost, includes tastings sufficient as a meal : $65
- Kitchen location: South Scottsdale (details available upon registration)
- For more information or register: Email via click: contact link here