This course will prepare Mexican dishes with a bit of the new fusion cuisine. 6 saucers are made complete, ie on each plate central dish is prepared with your dish or accompaniment and gourmet decorated to make it palatable to the sight of the plate. This course has a duration of 16 hours, ie 4 classes of 4 hours each . The date of commencement of this course is open, and you choose the date to take the course individually personalized at no additional cost. The course is 100% practical , ie the students do all the recipes themselves.
Some dishes suggested for this course are:
- clam Ceviche Cilantro Oil.
- Stuffed Beef Roll With Sauce Huitlacoche cacahuazintle
- Skewer
- Mussel Soup Breaded Fish & Seafood Green
- Marinated Shrimp Stuffed Squid
- Huitlacoche (Input)
- Scallops, Avocado and Mango with Chile Pasilla Oil vinaigrette Epazote
- Tower Tinga De Conejo Snapper
- About Asparagus With Beer Sauce Lobster Ceviche
- Pork Stew Green Tomato
- Pigeons Jalisco Style Salad runner About
- Robalo Crusted Amaranth Sauce Tequila And Anise
- Moloto De Caracol Fillet of Beef with Garlic Sauce
- Papa Stuffed Ravioli In Huitlacoche
- Chile Poblano Stuffed Rabbit Hash
- Salmagundi Crab With Nopalitos (Type Ceviche)
- Tuna Tostadas (Input)
- About Cake Chicken With Corn Salsa De Pasilla
Registration Fee of $ 300
Course Fee is $ 2.500 (includes course and manual / recipe book of all practices)
INGREDIENT COSTS.
of Registration Fee $ 300
Course Fee is $ 5.000 (includes course manual / recipe book of all practices and ingredients for recipes.)
0 comments:
Post a Comment