Gastropub Gastronomy ~ Chef Malcolm Jessop (3/10/18)
Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking from particular region and the science of good eating.
The term 'Gastropub' can be traced back to early 1990's London, when the Eagle pub in Farringdon was taken over by two young budding restaurateurs, who were tired of pretentious restaurants. Influenced heavily by the style of chefs such as Ruth Rogers and Rose Gray at The River Cafe, (Jamie Oliver's first gig incidentally), they set out to serve high quality comfort food in a casual setting, think French bistro meets British pub.
Today there are many gastropubs around the world, the best of which serve locally sourced, seasonal products, and sustainable heritage breeds. Now foodies are flocking to the British countryside to experience destination gastropubs such as The Star Inn in Yorkshire and the excellent, The Hand and Flowers (2 Michelin stars and a 9 month wait!). Also, The Black Swan pub has now been voted world's best restaurant on TripAdvisor!
In this class we will create great comfort food with a gourmet spin, such as, Bloody Mary shrimp, Curried parsnip and apple soup, Baked Camenbert en croute with dried fruit chutney, Crispy skate wings with cauliflower, bacon and capers, Duck breast with apple, cranberry, bread salad, Smoked fish cassoulet with cheese and mustard crust, Beet and walnut brownies with creme fraiche ice cream and Meyer lemon bread and butter pudding.
3 in stock
Hands-on cooking class 4-8pm, $160 – includes dinner, a SCS logo apron & a set of recipes, 14 person max
Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.
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