Open House Festival Cookery Demonstrations
It’s back to school (Bangor Academy Home Economics Department to be exact) for a series of top-class cookery courses specially commissioned for the Festival, hosted by three expert chefs.
From Market to Mouth with Stephen Jeffers
Wednesday 10 August
10am – 3pm £75
Formerly of Grace Neill’s, Jeffers and The Boat House, Stephen now runs the esteemed Belfast Cookery School, and was described by a leading food critic as a “senior statesman” of the NI food industry.
Meet at Bangor market to collect some of the in-season produce for your dishes. Then it’s back to the kitchen to prepare and enjoy your delicious three-course lunch under the tutorship of Chef Jeffers. You’ll make a starter of Strangford langoustines with gremolata, a main of Glenarm Estate beef, truffled gnocchi & smoked onion butter, and a desert of raspberry & citrus curd tarts with sorbet. You’ll get Chef’s special canapes on arrival with a glass of fizz, and a matched wine with each course. And a cookery school apron to take home.
Baking Bread with Kim Close
Saturday 13 August
10.30am – 4.30pm £55
A member of The Real Bread Campaign, Kim trained with world-renowned French chef and baker, Richard Bertinet, at The Bertinet Kitchen in Bath. She runs regular cookery and nutrition classes and is building a reputation as a respected bread-making tutor.
You’ll make three different types of bread to enjoy with a delicious lunch prepared from fresh, locally-sourced ingredients, all washed down with a glass of local craft beer. Finally, you’ll prepare a sourdough ‘starter’ – the batter-like dough containing naturally occurring yeasts and bacterias that act as raising agents – to take home and use for future breadmaking.
The Italian Job with Franco Cutrona
Saturday 20 August
10am – 2pm £65
Franco hails from a small town in the mountains of Sicily, trained as a chef in Palermo and the north of Italy, and holds to the Italian ethos of simple, flavorsome dishes.
Make your own focaccia, to bring home in a cookery bag, accompanied by a glass of prosecco. Make and eat the perfect risotto primavera starter, a main course of veal with local wild mushrooms, spinach & salsa verde, and a classic espresso, chocolate & amaretto tart for desert. Matched Italian wines included with each course – plus a surprise course from the chef.
All ingredients, aprons, recipe sheets and equipment supplied.
