When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries.
In this workshop, you’ll learn to choose, balance & prepare an array of pickled, baked, fried, stuffed and sauced seafoods, meat and vegetables, and to pair them with wine & beer for warm weather gatherings.
Venetian Cicchetti: an array of polpette (fried meatballs), crostini (small open-faced sandwiches), panini (small bites on crusty rolls).
Marseille: Chickpea Panisse (French fry-like crisps with multiple aioli sauces) & Socca (a savory chickpea griddled like a flatbread with lots of toppings)
Bocas de Barcelona: buquerones (marinated small fish), garlic-poached baby shrimp, stuffed calamari, tortas (potato egg tartlettes)
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
A minimum of 4 students is required for this class to occur. Registrants will be informed if the minimum is not met.