Wednesday, September 30, 2009

Cooking Weekend

Cooking is an art. To be a good cook you need to be passionate of what you are doing. You need to collect ingredients, identify which works well, and blends into amazing flavors to come up with a wonderful dish. A dish whose taste, aroma and color tickles the senses of the people that would feast on it.

Are you interested to learn the art of cooking? Hilton Branson Convention Center Hotel is having a Cooking School Weekend on October 16th and 17th. The cooking school weekend package includes deluxe accommodations at the Hilton Branson Convention Center Hotel for two people Friday and Saturday evening all for just $398.00 plus tax for both nights! During this weekend you will experience Wine Tasting and Cooking Demonstration by Chef Nathan Read, Hilton's own chef!

Upon arrival to the hotel, guests will be welcomed with sumptuous Wine Tasting Reception. A Brimstone Cheese Fondue Served with Grilled Potatoes, Baby Carrots, Zucchini, Apples, Pears and Baguette will be the Appetizers of the reception. The following morning, Chef Read will discuss the factors involved in creating a truly fabulous and unique display for your holiday party. This will be followed by a demonstration of how to create the display, and how to prepare and present the fondue for your own dinner party. Chef Read will also discuss basic elements of smoking meats. This will also include a discussion on how to pair foods with smoked meats and planning seasonal menus.

Saturday evening participants will experience a lavish four-course dinner. It will start with a Smoked Potato and Ham Soup made of berkshire ham, sweet onions, smoked russet potatoes and crispy leeks. Then, guests will be served with Fall Harvest Salad which will be composed of local mixed greens, apples and pears, dried apricots, candied walnuts, heartland creamery methuselah cheese and dried cherry vinaigrette. For the main entree guests can choose between Midwest Bison Short Ribs (cherry wood smoked short ribs, creamy cheddar jack risotto and apple bbq sauce) or Berkshire Pork Porterhouse (marinated and grilled newman farms pork, heartland creamery goat cheese grits, apricot salsa). The dessert of the night is called Apple Normandy, a Butter Dough with Fresh Granny Smith Apples, Apple Compote and Apple Glaze - Served with Fresh Whipped Cream.

For Sunday class, Chef Read will teach the class how to prepare the menu from Saturday night.

What I am really looking forward to this cooking weekend is to learn how to prepare a fondue for my own party. A fondue will be very interesting for my Filipino guests.


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Mouth's Delight © 2009 By: Demcy Apdian-Dias