Cooking At Foster’s

Foster’s demonstration kitchen is pulling some impressive headliners this month.

• Pizza making with Chef Jeff Michaud of Osteria.
• Plate presentation with Chef Shola Olunloya (and occasional Foobooz commenter) of Studio Kitchen.
• Herbs and spices with cookbook author Aliza Green.

Details after the jump.

Classes take place at the demonstration kitchen at Foster’s Homeware.

PIZZA MAKING WITH CHEF JEFF MICHAUD OF OSTERIA
Wednesday, April 30, 2008, 5:45 P.M. to 7:45 P.M.
$65.00 per person

Jeff Michaud, co-owner and executive chef of the acclaimed OSTERIA comes to Foster’s demonstration kitchen to create thin crust pizzas the likes of which are rarely found outside of northern Italy. Using only authentic Italian ingredients Chef Michaud will produce several seasonal pies such as pizza margherita, pizza asparagi, and pizza lombarda. PHILADELPHIA MAGAZINE calls OSTERIA “the best restaurant in Philadelphia” so you won’t want to miss this exciting presentation from this James Beard Award nominated chef.

PLATE PRESENTATION WITH CHEF SHOLA OLUNLOYA OF STUDIOKITCHEN
Wednesday, May 7, 2008, 5:45 P.M. to 7:45 P.M.
$65.00 per person

Ever wonder why restaurant dishes arrive at the table looking almost as if they had been sculpted. Chef Shola Olunloya, private chef, and Studiokitchen blogger will show you how to create dishes that are as appealing to the eye as to the palate. By using color, texture, shapes and arrangements you too can craft imaginative presentations that will impress your guests. This class will encourage your creativity by stressing the importance of thinking ahead during the shopping and serving vessel selection phases of a dinner party. Tastings of the food prepared including meat, poultry, seafood, vegetable purees, sauces and risotto will be available.

HERBS AND SPICES WITH CHEF ALIZA GREEN, COOKBOOK AUTHOR
Tuesday, May 27, 2008, 5:45 P.M. to 7:45 P.M.
$65.00 per person

Aliza Green, cookbook author, restaurant consultant, and journalist comes to Foster’s to highlight one of the topics in her series of comprehensive handbooks on ingredients–FIELD GUIDE TO HERBS AND SPICES. You’ll learn and sample different spices such as asafetida, long pepper and cubeb pepper. Herbs like Indian bay leaf, epazote, lovage and fennel pollen, and spice blends like Yemenite Hawaij, and East Indian masala. Then learn how to use these exotic flavors in dishes such as grilled beef shwarma with tehini sauce, onion-sumac relish, and mastic ice cream. This is a spice market experience not to be missed!

Visit shopfosters.com to register, or call 215-925-0950.