CANCELLED Cazuela: Spanish Clay Pot Cooking: Sun, Aug 19; 5pm-8pm; Chef Kevin (Berkeley)
- Duration: 3 Hours (approx.)
- Product code: P0AUEH
Gambas al Ajillo (Garlic Shrimp with Fino Sherry)
Garbanzos con Morcilla (Slow Cooked Chick Peas with Morcilla Sausage)
Arroz con Pollo (Chicken and Rice)
Crema Catalana (Catalonian Crème Brulée)
Rom Cremat (Flaming Spiced Rum)
Everything tastes better when cooked in clay, and that is just what we will do in this class devoted to the Spanish cazuela. All the food we make in this class, from tapas to stews, gets cooked in earthenware. Even the dessert, a burnt sugar topped custard, and a flaming rum and coffee drink are cooked in clay.
Clay cookware has a logic and technique that is different from the familiar metal pots and pans of the modern American kitchen. We will discuss the various style and shapes of clay cookware and compare the Spanish traditional cookware to that of (many) other regions. We will cover the where/when/how of shopping for clay cookware as well as caring for these somewhat fragile kitchen tools.
Kevin Hogan is a San Francisco native who grew up far from the Bay area. The son of a US health department administrator, Kevin got an early introduction to the foods and flavors of the world while living in France, Switzerland, Nigeria and Côte D’Ivoire. Food, the gateway to culture, was a particular fascination for him while living in foreign countries, eating in restaurants, home kitchens and market stalls, and he learned to love new and and unusual flavors. Kevin’s culinary interests always centered on the unique qualities of home cooked food, and he learned at an early age to prepare simple meals. High school years in Atlanta GA included summer jobs in restaurants, washing pizza pans, bussing tables, chopping onions, and making lots of biscuits, yet it was still the food coming from home kitchens in the American south that inspired Kevin’s passion for cooking. In his years as the wine buyer for Berkeley specialty food retailer The Spanish Table, Kevin began sharing his repertoire of vernacular kitchen wisdom with customers, in passing conversation at first, then in printed recipes, newsletters and live demonstrations. The unique flavors of home-cooked food inspire Kevin’s classes at Kitchen On Fire where he has been teaching for over ten years. His classes mix historic context with practical advice to make shopping, preparing and serving delicious meals at home a source of pride and pleasure for cooks of all skill levels.What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (firstname.lastname@example.org).
Kitchen on Fire