Edible Market Distirct Hands on Cooking Classes
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.
