Paella Valenciana

CLASS ID: 4T06 This class is full.
Date/Time: Tuesday, May 8, 6:30 PM – 8:30 PM

CLASS ID: 4T99  This class is full.
Date/Time: Tuesday, May 22, 6:30 PM – 8:30 PM

Peggy Doran
The Paella is the pan used to cook this legendary dish, and Valenciana refers to the region of Spain on the shores of the Mediterranean where it originated. It is typically cooked outdoors in the countryside on a dry wood fire. The Paella must be set at a suitable height to be surrounded by flames during the first part of the cooking, and the fire must be kept burning at the correct strength. Generally, good Paella depends not so much on the quality of the ingredients as on combining all the components in the correct proportions. The five basic elements – oil, water, rice, heat, and cooking receptacle – need be balanced with an almost mathematical precision. The experience and personal touch of whomever is in charge of the cooking are also of utmost importance. The preparation of Paella in the countryside is a ritualistic, festive occasion that can sometimes turn into a gastronomic debate! The relaxed, lighthearted atmosphere is punctuated with jokes and comments on the progress of the food. The experience culminates when the Paella is deemed ready, removed from the fire and carried to the table. Paella Valenciana has Bomba rice, rabbit or pork, green beans, chicken, snails, tomatoes, paprika, and saffron. Peggy’s version of Paella Valenciana will use seafood, pork, chicken, beans, chorizo, and Bomba rice. That’s a mouthful! Bring an apron to class.

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Build a Portable Brick Oven

CLASS ID: 4T03
Date/Time: Saturday, June 2, 10:00 AM – 5:00 PM

David S. Cargo
Join award-winning baker David S. Cargo to learn how to build a portable stacked-brick oven. The oven is built from stacked bricks that are not mortared together and can be moved after the oven is built. Learn how to build a small oven by yourself and go from bare ground to cooking pizza in about 4 hours. While the fire is heating up the oven, David demonstrates how to make dough for pizza, bread, naan, and pita bread. Later in the afternoon, the dough is formed into the proper shapes for baking, and some dough is formed for a loaf of bread. Finally, the pita bread, naan, and pizzas are baked (and eaten) and then the loaf of bread goes into the oven.

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