Edible Market Distirct Hands on Cooking Classes

March 19, 2016
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
Edible Market Disitrict Hands on Cooking

Join Edible Indy at the NEW Market District Cooking School for a unique hands on cooking experience with Hoosier locals!

Classes limited to 24 students! Reserve your spot today!

All classes to be held at the NEW Market District in Carmel.

Class 1 | Knife Skills 101 with Hoosier knife artists, Ashblaeds
April 19, 2016
    Cost:     $35 per person- $45* bring 2 knives or scissors to sharpen- $60 includes EI subscription, plus knife sharpening

Class Outline
Local Vendor:  Ashblaeds (custom knife makers and sharpeners)
What knives you need
How to take care of them
Sharpening
Breaking down stations
Breaking down a whole chicken
Deveining shrimp / butterflying
Cutting the fat off beef
Vegetable stations, match-sticking, dicing, chopping, mincing


Class 2  | Making Classic Cocktails, Shrubs and Syrups with Hotel Tango Distillery
Featuring Megan Stewart, Craft Cocktail Creator at Hotel Tango Distillery
June 14, 2016
    Cost:     $25 per person-$45 EI subscription                    
        
Class Outline
Local vendor : Hotel Tango Distillery
What your home bar necessities are / set up
How to make simple syrups
How to make shrubs
Making simple / classic cocktails

Class 3 | Making grain bowls, understanding the flavor combinations
Featuring Skinny Coconut Oil and Traders Point Creamery
August 2, 2016
Cost:     $25 per person- $45 EI subscription                    
        
Class Outline
Traders Point Creamery  sweet and savory bowls with  yogurt / cheese
Grains to use / differences of Bulgur, Barley, Oatmeal, Farro, Lentils
Grain Bowl stations
What proteins to use: Fried Eggs, Tofu, Seafood, Beef, Beans
Vegetables
Broths / Coconut Milk, Fats

Class 4 | Making Homemade pasta - Gnocchi, Ravioli and More!
Featuring: Red Gold and Local Folks
September 27, 2016
Cost:     $35 per person- $60 EI subscription                    
    
Class Outline
The art of making pasta without a pasta maker
How to make Ravioli with 2-3 different fall fillings
Making gnocchi
Sauces recipes
Wine sampling


Class 5 | Charcuterie for the holidays- wowing your guests with meats, cheeses and breads
Featuring Smoking Goose, Hotel Tango Distillery and Jacob and Britchford Cheese
November 8, 2016
Cost:     $25 per person-$45 EI subscription                    
        
Class Outline
Local Vendors: Smoking Goose, Jacob and Britchford and Hotel Tango Distillery
The basics of putting together a meat and cheese board
Ingredients and condiment combinations
How to do flash picking (radishes, vegetables)
Pairing with whiskey and wine


All classes include: Small noshes, gift bag, Edible Indy Magazine, samples, recipes and a Market District gift card.

* Please note any food allergies you may have during sign up.

Article from Edible Indy at http://edibleindy.ediblecommunities.com/food-thought/edible-market-distirct-hands-cooking-classes
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60