Eric is now teaching his style of breakaway cooking in the San Francisco Bay Area. In the workshops Eric stresses his freewheeling approach to good food: the intelligent use of traditional Japanese, Indian, Middle Eastern, and Southeast Asian ingredients, in combination with the fantastic bounty of organic produce available to us lucky SF Bay area residents. Breakaway cooking is a unique, delicious, and coherent approach to the dizzying array of food choices available to us.
You'll learn how to use classic Japanese (and other) ingredients in new, delightful ways. Unique and delicious uses of edamame, tofu, ginger, shiso, miso, soy, umeboshi, udon, among other classic Japanese ingredients, artfully combined with hyperfresh seafood, organic meats and produce, citrus, vinegars, fresh herbs, even chiles.
We’ll also cover clever uses of flavored salts, homemade pickled ginger, the role of fresh herbs and citrus, and using powerhouse ingredients like miso, pomegranate molasses, tamarind, green tea, plum sauce, umeboshi, yuzu, and many other “global flavor blasts.” We typically make about 7 or 8 dishes, often more, which are served in an order that reflects the wines that will accompany them, if wines are desired. Wine pairing is available for a $25 surcharge.
Classes are held in the comfort of your own kitchen; Eric believes that comfort and relaxation are integral to the classes. Your fellow classmates are only people that you know: the host invites his or her friends only, with a minimum of six people, and a maximum of eight. Classes typically last four to five hours, but can be shortened if time constraints exist for the host. Printouts of the recipes for the dishes made in the class will be provided to take home, along with some homemade breakaway salts. Signed and personalized copies of Eric's books are also available at a discount.
Dinner workshops are $110 per person, and include everything we'll need for a delicious multi-course meal. The mood is light and fun, yet educational; you are guaranteed to walk away with an entirely new way of thinking about cooking meals at home. We'll base some of the dishes on Eric's books, and others will be created on the spot, according to the choices best-suited to the season.
