Date
Sunday, 26 Mar 2017 2:00 PM
Primal Chef Culinary Academy
Primal Chef Culinary Academy is back, bringing you a premiere a Paleo culinary immersive experience! You will split into small groups, put on an apron, select a recipe, and spend three hours learning. This is not just an ordinary cooking class, this is an investment into your health and future!
As we are cooking we will be discussing important nutrition topics such as how to prep Paleo food for a busy work/school week, choose the right oils, cook to optimize nutrients, shop on a budget, and more!
At the end of the class, you will sit down with your fellow Paleo enthusiasts and have an awesome meal.
Class Theme: Variety Class
Instructor
Chef Gil has been cooking professionally for years. He's a graduate of Seattle Culinary Academy and has worked with clients ranging from busy families to business executives, such as Dave Asprey, CEO Bulletproof, and Hollywood producers.
Chef Gil has also cooked in many local restaurants such as the legendary Paseo Caribbean Restaurant (under original ownership) and Un Bien Caribbean Restaurant.
Chef Gil is also a Certified Nutritional Therapist, holds a Bachelor's degree from University of Washington, and specializes in catering toward people interested in the Paleo and Bulletproof diets, as well as those who are gluten-free, or have any other dietary restrictions. For more information on Chef Gil, visit ThePrimalChef.com
Class Details
Sunday March 26th, 2017 @ 2:00pm
Located in the Maple Leaf neighborhood of Seattle
$90 / per person
Your class fee includes:
– 3 hours of hands-on culinary instruction in an awesome venue
– All supplies and equipment
– Knife skills practice
– Priceless knowledge of health and nutrition
– A feast at the end of the class (and possible leftovers!)
– A packet containing all recipes
– 1 raffle ticket (prizes TBA)
Menu (subject to change based on attendance and ingredient availability)
Whole Trout: Rainbow trout, cooked whole, stuffed with vegetables and fresh herbs. Served with chimichurri and hollandaise.
Roast Chicken Thighs: Dark meat chicken baked with in dried spices. Served with a roasted winter vegetable medley and baby kale.
Coconut Sweet Potato Soup: Sweet potatoes, blended with coconut milk and numerous spices and herbs, topped with crispy bacon.
Lamb Curry Stew: Lamb simmered in coconut milk and beef stock with turmeric, cumin, cinnamon, roasted cauliflower, sweet potatoes, and spinach.
Cuban Roast Pork: Pork shoulder, pressure cooked in orange and lime juice. Served with fried plantains, mango salsa, pickled beets, and sauteed beet greens.
Steak Fajitas: Steak mixed with sauteed peppers, onions, cilantro, and lime. Served with guacamole and pico de gallo.
Ingredients
Everything in the class will be 100% Paleo. It will be a mix of organic and non-organic quality produce. All meat will be antibiotic / hormone free / free ranged. Seafood wild or from sustainable quality farms. The only dairy is Kerrygold butter. The only grains will be white rice.
Schedule
1:45pm: Doors open
2:00pm: Class begins
2:00pm – 2:15pm: Introductions, general info, recipe selection
2:15pm – 3:00pm: Knife skills demo and practice
3:00pm – 5:00pm: Group work
5:00pm: Mealtime!
What to bring
– Closed toe flat shoes (no sandals, flip-flops, heels, wedges, etc)
– Apron (or clothing you are okay possibly staining)
– Containers to take home leftovers if there are any (no guarantees!)
– A good attitude and a desire to learn!
That's it!
If you would like to see these classes happen regularly, please share the link with everyone you know who may be interested (think friends, family, coworkers, gym buddies, etc). See you all in the kitchen!
If you have any questions or if someone would like to attend without signing up for the Meetup group, please email [masked].
