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Event
"Behind the Kitchen Door" with Chef Pierre Gignac: The refined art of oil and vinegar
Take a peek into the mind of a master chef as you learn about the versatility of oil and vinegar. This timeless duo has so much depth of flavor. You will expand your knowledge, taste different varieties and learn how to apply them across different dishes.
You will sample refined oils and raw vinegars from pumpkin seed oil, small batch EVOO and walnut oil, to aged balsamic vinegar, sherry wine vinegar and cassis vinegar.
This class is all about educating the palate. Your will leave with a greater sensitivity towards the balance of flavor that turns everyday food into extraordinary cuisine.
You will prepare three salads:
1.) Frisee salad with bacon, poached eggs and mustard vinaigrette
2.) Mustard Greens with Roasted Root Vegetables
3.) Spring Vegetable Salad with artichokes, asparagus and a wild garlic vinaigrette.
This is a hands-on class. Chef Pierre Gignac of Ocean at the Cape Arundel Inn has built his reputation on good food and excellent instruction techniques. You will leave full of mind, heart and stomach!
Please wear appropriate clothing and comfortable shoes.
You will receive:
1.) Small group instruction
2.) All recipes printed for home use
3.) A "stuffed-full-of-goodies" gift bag from the chef
4.) Recipe "take-homes" - please bring your own reusable containers if you wish! We will also have them on hand if you forget.
5.) Food samplings and beverage sampling during the class.
6.) A TABLE apron
Select alcoholic beverages will be available for pairing at a discounted class price. ID required.
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LocationOcean at the Cape Arundel Inn (View)
208 Ocean Avenue
Kennebunkport, ME 04046
United States
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