FOR IMMEDIATE RELEASE:
Date: September 6, 2016
From: Dunedin Fine Art Center
Contact: Ken Hannon @ 727.298.DFAC
FOOD at the Dunedin Fine Art Center? Sounds Tasty!
As the Dunedin Fine Art Center has been researching new possibilities for class offerings, one theme kept coming up again and again… Food as Art. It was pretty easy to write off the first reference to it. It became harder and harder as we kept finding connections that began to make more and more sense. We won’t bore you with all the references that make the claim that food is indeed an art and chefs, artists (Didn’t Duchamp put ALL of those arguments to rest in 1917, when he mounted a urinal on a pedestal and titled it “Fountain.”).
We WILL share how excited we got when we realized how integrated food already was in our programs, from the fruit and cheeses of classic still lives, to forging knives, to making clay pieces that we eat and drink from, food was already in our lives, like it is in so many peoples.
That made it more like a small step, rather than a giant leap to dip our finger in the olive oil (so to speak) and roll out our first selection of food related workshops this fall with classically trained Chef Fred Cremo. Chef Fred is a graduate of the esteemed Culinary Institute of America in Hyde Park NY and has worked in top kitchens across the country. His approach is casual yet informative, and will include technical tips and stories based on his professional and travel experiences.
Without further ado, here are his fall offerings:
Stocking Your Italian Pantry
September 18, 2016, 2 – 4 pm
The key to preparing simple yet flavorful meals for family and friends is to maintain a well stocked pantry. This class will focus on the essential ingredients for Italian cooking, as well as preparing a few items in advance that will give you a head start in the kitchen. Chef Instructor Fred Cremo will demonstrate how to prepare an authentic Basil Pesto, Herb Vinegars and condiments like Tomato Balsamic Jam and Roasted Peppers with Garlic.
Chef Fred will prepare a small tasting menu featuring the class preparations and offer hand selected wine samples to enjoy. All attendees will leave with printed recipes as well as a list of suggested pantry items to get started. Delicioso! – $35 member / $45 non-member
Ancient Grains for Modern Times
October 23, 2016, 2 – 4 pm
Home cooks will often seek ways to bring new ideas and flavors to their dinner time routines. While many look to rotate the protein from chicken to seafood to pork to beef, a more creative way to add a new twist is by replacing the tried and true staples like potatoes or rice with what are collectively known as Ancient Grains. While quinoa has enjoyed rising popularity, there are a host of other grains like farro, kamut, barley and wheat berries that lend themselves to a wide variety of cooking styles and preparations.
In this class, Chef Fred Cremo will discuss these grains and demonstrate a variety of cooking methods to bring out the unique textures and flavors of these grains. He will also show the class how to substitute grains into familiar preparations like Pilaf and Risotto. Chef will prepare a small tasting menu designed to showcase the grains, including a Nutty Ancient Grain Pilaf with Dried Cranberries and Thyme, plus a Farro Risotto with Rosemary Scented Shrimp and Wilted Rapini. These tastings will be paired with hand selected wine samples for the class to enjoy. All attendees will receive printed recipes for the class demonstrations along with a chart showing the proper ratio of liquids for cooking a variety of common grains. – $35 member / $45 non-member
November 17, 2016, 7 – 9 pm
We all love traditions. Especially traditions that revolve around food. Grilled burgers and hot dogs with potato salad and baked beans just seem to scream SUMMERTIME! Around the fall holidays, these traditions become even more ingrained. Everyone knows the drill for Turkey Day. Early prep can start days in advance. Family and friends gather and sit down to roast turkey, gravy, mashed potatoes and the ever popular green bean casserole. But as years go by, restless culinary souls begin to crave some variation to break up the routine.
Want to liven up your holiday fare without adding too much extra effort? Chef Fred will demonstrate and prepare a selection of side dishes that will be sure to bring complements to the home cook. Using seasonal ingredients with a few twists, these side dishes will look great and taste even better. Brussels Sprouts have a terrible reputation due to a lack of understanding in the cooking process. Chef will put that to rest with his Bourbon-Maple Charred Sprouts with Bacon and Shallots. Chef will also show the class how to properly sauté mushrooms as he prepares his Garlic Thyme Mushroom Medley over Parmesan Quinoa. Lastly, He will walk the class through some simple techniques to prepare an Autumn Squash Soup with Ginger Cream. – $35 member / $45 non-member
Registration and other information is available on DFAC’s website at: www.dfac.org or by calling 727.298.3322
All at the
Dunedin Fine Art Center
!143 Michigan Blvd
Dunedin, FL 34698