Pre-colombian Cooking Class With Chef Jacques Gautier At Ger-nis Culinary & Herb Center In Park Slope, Brooklyn

Palo Santo Chef Jacques Gautier is teaching a Pre-Colombian Cuisine: Indigenous Foods of the Americas cooking class on Friday, December 10th at 6-9 PM at Ger-Ner Culinary & Herb Center, 540 President Street, Suite 2E, Park Slope, Brooklyn.

Ticket price: $50.00 per person
To purchase tickets: http://culinaryherbcenter.ger-nis.com/2010/10/22/pre-colombian-cuisine-i...

Park Slope, Brooklyn is home to many amazing restaurants and among them is Palo Santo, tucked away between the many brownstones on Union Street. Palo Santo has often been described as an anthropological study of Hispanic food as seen through the eyes of a culinarian. The culinary mastermind behind the restaurant is Jacques Gautier, who creates an eclectic, daily changing menu based on seasonality that features between ten and sixteen dishes of varying levels of ethnic authenticity on any given day.

On this special evening, Gautier is expressing his love of indigenous foods of the Americas preparing dishes with deep historical roots and intense flavors. He'll present and prepare three authentic dishes from three distinct cultural regions of Pre-Colombian America, including whole fish from the Iroquois, turkey in green mole from the Mayans and braised venison from the Incas. It's a culinary journey through Latin America that you will want to explore well beyond this night.

Recipes:

1) The Iroquois of North America & Eastern Seaboard: Whole Fish, Stewed Clams, and Pumpkin Succotash

2) The Mayans & Aztecs of Central America, Mexico, & Guatemala: Turkey and Green Mole, Hand Ground Tortillas, Nopales, and Epazote

3) Quechuas, Aymaras, & Incas of South America, Peru, Bolivia, & Ecuador: Seco de Venado (Braised Deer), Chunos, Quinoa, and Chicha Morada

Class Type:Local Chef, hands-on cooking class

Class Notes:Learn about Latin American culture and cuisine from a local Brooklyn chef

Instructor: Jacques Gautier

Chef Jacques Gautier's restaurant Palo Santo operates out of the ground floor of a Brooklyn brownstone. His eclectic take on traditional Latin American Cuisine draws influence from Caribbean family roots. In 1998 he completed the chef training program at The Natural Gourmet Institute. At age twenty, Chef Gautier was invited to cook at the James Beard House -he remains the youngest to have received that honor. Before opening his own restaurants, he worked in the renowned kitchens of Vong in New York and Azie in San Fransisco. Gautier spent most of 2004 traveling and working as a wine maker's assistant in Argentina. During his travels he conducted an intensive study of South American wine and perfected the Latin market cooking that Palo Santo offers on a daily changing menu. Contact Jacques