Taught by Chef de Cuisine Aline Calhau, the workshop provides participants with a programmatic content covering the Biomass - made from green bananas - and everything that can be made with it, from sauces, desserts and main dishes; rice cream - or collared rice - food that replaces cheese and cream and serves as a base for the preparation of sauces, gratins and sweets; O Tofu - soy cheese - and its different forms of preparation; and the Spices and its role in working with the Indian masalas.
The workshop includes handout and tasting.
Start: 25/04/2015 12:00
End: 25/04/2015 20:00
Values: £ 190.
Information and registration: by phone (48) 3333-2311.
