Bienvenido a Nuestra Serie de Talleres de
Cocina,
el sábado 12 de Marzo de 2011 (English version
below)
Nuestra serie exclusiva de
talleres continúa con un sabroso menú para esta primavera de
nuestro especialista culinario de Latino América y España, el Chef
Amil Castillo.
También estamos muy felices de
anunciar que nos hemos anotado para utilizar una bella cocina en
SOMA cuando tengamos por lo menos 5 personas inscritas en el
taller. Entonces, si ha estado pensando en inscribirse, este mes es
el mejor momento para hacerlo!
También conozca mejor a nuestro
Chef, lea abajo un extracto de la entrevista que le hicimos al Chef
Amil Castillo.
MENU DE
MARZO
- Ravioles Clásicos de Argentina
rellenos con queso ricota y calabacines orgánicos.
- Una fresca y sabrosa salsa de
tomate.
- Vegetales
caponata
- Vino tinto argentino frutal y
con cuerpo.
ENFOQUE
CULTURAL Y CULINARIO
- La influencia italiana en la
cocina argentina.
- Maneras fáciles de hacer la
mejor pasta desde la masa.
CUANDO
El sábado 12 de Marzo, 2011 a
las 12:30 del medio día.
CUATRO
RAZONES PARA PARTICIPAR EN EL TALLER DE COCINA EN
CASTELLANO
- Es el equivalente de tomar una
clase mini intensiva mientras usted practica español en un medio
ambiente dinámico con ambos hispanohablantes y estudiantes de
español.
- Clases en un marco íntimo y
atención personalizada del Chef Amil Castillo,
quien anima a la participación y es
un experto en el arte culinario.
- Obtenga las mejores técnicas
práctica de nuestro premiado chef.
- Engalane y expanda su vocabulario
en español
PRECIO
Ofrecemos un precio con descuento hasta el día 5 de Marzo el
precio será $100 por persona después de esa fecha el precio será
$120 por persona. Tenemos 7 - 10 lugares disponibles.
Puede inscribirse y pagar a través de PayPal abajo. Si
prefiere pagar en
efectivo o con un cheque, por favor llámenos al 415.240.6275 o
enviénos
un correo electrónico.
Welcome to our Cooking Workshop
Series
for Saturday, March 12,
2011
Our exclusive series continues
with a flavorful Spring menu from our culinary Latin
and Spanish specialist Chef Amil Castillo.
We are also happy to announce
that we signed up for a gorgeous new kitchen space in SOMA
when we have at least 5 people join up for the
workshop. So, if you've been thinking about joining, this
month would be the perfect time to do it!
Also check out an an excerpt
from a special interview with our lovely Chef Castillo
below.
MARCH
MENU
- Classic Argentinean ravioli
stuffed with ricotta cheese and organic zucchini
- Fresh zesty tomato
sauce
- Vegetable
caponata
- Argentinean full-bodied,
fruity red wine
CULTURAL
& CULINARY FOCUS
- Italian influences in
Argentinean cuisine
- Easy ways to make the perfect
pasta from scratch
WHEN
Saturday, March 12, 2011 at
12:30 PM
FOUR REASONS
TO JOIN THE SF SPANISH COOKING WORKSHOP
- It is the equivalent to taking a
mini-intensive as you practice your Spanish in a
dynamic
environment with both native
speakers and other students
- Intimate class setting and
personalized attention from Chef Amil Castillo,
who is both engaging and
knowledgeable
- Get best practice cooking
techniques from an award-winning chef
- Spruce up and expand your Spanish
vocabulary
PRICE
We are offering a discounted price of $100 per person until
March 5, 2011.
After this time, it will be $120 per person. We have 7 - 10
spots available.
You can sign up for the workshop using PayPal below. If you'd
like to pay
by check or cash, please call 415.240.6275 or email
us.
SPECIAL INTERVIEW: MEET CHEF AMIL
CASTILLO
"Cooking is
synonymous with Love - It provides a connection to your internal
world and brings you back to your childhood..." - Chef
Castillo
Award-winning chef
Amil Castillo from El Salvador has served as chef in many kitchens
in the SF Bay Area, most recently as sous chef at Stella Alpina, a
rustic Northern Italian restaurant in Burlingame,
CA.
He also captured
first place in the 2006 Honey National Board Competition that
required the 16 teams competing to create a multi-course dinner
using honey as the key ingredient - He and and his team's
foie gras appetizer made with cactus honey scored big with
the judges.
Chef Castillo is passionate about cooking and food, and
about learning everything he can about the culinary arts. Currently
finishing his B.S. in Hotel Management and Tourism at San Francisco
State University, he knows for sure that he will open a Salvadorian
fusion restaurant when his studies are
completed.
Until that time, we feel fortunate to have him share his
extensive knowledge of Latin American foods at our cooking
workshops.
What is your favorite
food?
"Salvadorian (he says with a
smile). Especially homemade pupusas with homemade
cheese."
What is the "strangest" meat
that you have ever eaten?
"Black Iguana! it is commonly
prepared and eaten back home and tastes BETTER than
chicken..."
Where did you learn the most
about cooking?
"That is a tough one...you learn
different things at school than you do on the job. I have also
learned a lot from older people who have an almost
ritualistic approach to cooking, styles and tastes carried
down from generation to
generation.
Why should students join SF
Spanish Cooking Workshop?
"It is a hands-on opportunity to
get back to good cooking habits that promote eating healthy and
knowing exactly what you are putting on the
table."
What makes you a good
teacher?
"My goal is to make complicated
tasks easy, and when it is easy, students learn best. I impart all
the knowledge I have, so that students can cook even better than me
- That is when I know that I have done a good
job."
Credentials
Certified Chef from the National Restaurant
Association
A.S. Culinary Arts, City College of San
Francisco
Culinary Institute of America (C.I.A.), Culinary Arts,
St. Helena
A.S. Hotel and Restaurant Management, SF State
University
A.S. Food Science and Nutrition, SF State
University
B.S. Hotel Management and Tourism (current
studies)
For the complete interview with Chef Castillo, click
here.
