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SUMMER COOKING CLASS IN SESSION - BETTER WITH BUTTER
@ THE KAHALA HOTEL AND RESORTS' UNIVERSITE PATTISSERIE
Learn the Art of French Pastries, Desserts, Braising and Basting at Hoku's August 4, 11 and 25, 2012.
HONOLULU, HI (July 13, 2012) – Mastering the techniques and nuances of French cooking just got a little easier thanks to The Kahala Hotel & Resort. The Kahala's own pastry chef Michael Moorhouse and others will teach three hands-on culinary classes in August 2012 designed to demonstrate the finer aspects of French cuisine based on the work of America's favorite chef, Julia Child (1912-2004), Mastering the Art of French Cooking.
The Kahala's Université Pattisserie, offered August 4, 11, and 25, takes place in the mornings from 9-11 am at Hoku's and are $85 per person, per class. Tuition includes apron, graduation certificate and graduation tea party in The Veranda lounge following each class. These two-hour culinary journeys to France feature Better with Butter French pastries, desserts, braising and basting cooking techniques. Each class will be unique, so it is recommended to attend all three.
"We want the students to come away knowing how the dough feels in their hands, how the sweet pasrty cream tastes in their mouth, and how critical timing is when braising delicate lettuce and vegetables," says Chef Moorhouse. "It will be fun, educational, and students will sample everything that we make. Everyone knows Julia so I want to do her legacy justice with these classes."
The August 4 class will focus on the art of making French Pastries. In this class, the students will make Páte a Choux (crème puff) filled with sweet pastry cream. The August 11 class will feature French Desserts, including variations on pastry creams, tart dough, and other French classics. In this class, students will make a buttery Páte Brisee (tart dough) and fill it with Crème Mousseline (pastry cream with butter added to it. The August 25 class will be on Braising and Basting. Chef Moorhouse will demonstrate and teach braising techniques on baby lettuces and bok choy and French basting techniques in the preparation of stuffed chicken legs.
The Chef warns that participants will be expected to get their hands messy in each of the classes as each program will include both hands-on instruction as well as demonstrations. Following the morning sessions, participants will celebrate their “graduation” with High Tea served from 11 a.m. until 2 p.m. in The Veranda lounge. Classes are limited to 50 persons. For reservations call (808) 739-8760 or e-mailrestaurants@kahalaresort.com.
BON APPETIT! A TRIBUTE TO JULIA CHILD @ THE KAHALA HOTEL & RESORT
Bon Appétit! A Tribute to Julia Child and Mastering the Art of French Cooking is a series of culinary events at The Kahala Hotel & Resort in honor of the 100th birthday anniversary of American Chef Julia Child. A James Beard Foundation Dinner, right before her August 15th birthday, is one of several special gatherings for this month-long tribute. Also planned besides the French cooking classes and demonstrations at The Kahala's Université Patisserie, are Julia Child's famous recipes featured on the menu in Hoku's; a Chef's Table Grand Experience 5 to 6-course dinner on Sundays and Thursdays;Parisian Pleasures specialty menu in Veranda for late night delights; regional French cuisine featured at the Plumeria Beach House's Bounty of the Seven Seas buffet; The Kahala Wine & Food Festival: A Celebration of France with special guest chefs; Better with Butter- High Tea in th Veranda; and a Better with Butter breakfast brunch buffet. A la carte menu items made from the recipes in Julia Child's famous book, Mastering the Art of French Cooking, will be featured in The Kahala's restaurants throughout the month. A complete schedule of culinary events is available at [Back to Press Releases Main]
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