World Cuisine Boot Camp

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Let chef John Scoff be your guide through the fascinating flavors of international cuisines. During this exciting culinary journey, you’ll explore cooking methods, exotic ingredients, flavor profiles, and special equipment used in the preparation of various authentic mouthwatering global cuisines. Week 1: Italy—Insalata di cavolo Toscano con olio extravergine d’oliva, aglio e briciole di pane tostato (Tuscan kale salad with extra virgin olive oil, garlic and toasted bread crumbs), asparagi cremosi e risotto al limone (creamy asparagus and lemon risotto), panoramica di branzino con pomodoro fresco e basilico salsa (pan branzino with fresh tomato and basil sauce), cavolfiore forno arrostito con capperi e parmigiano (oven roasted cauliflower with capers and parmesan), gnocchi fatti a mano con salsa di burro marrone (handmade gnocchi with brown butter sauce) e per dessert, homemade tiramisu. Week 2: France—Salade de betteraves parisien avec noix et fromage de chèvre (Parisian beet salad with walnuts and goat cheese), croquettes de mérou avec câpres aoli (grouper croquettes with caper aoli), pommes de terre rôties avec fenouil (toasted potatoes with fennel), thon grillé Niçoise, (grilled tuna Niçoise), and for le dessert, profiteroles with warm chocolate sauce! Week 3: Spain—Pan con tomate finas a la plancha (grilled herbed tomato bread), buñuelos de berenjenas (crispy eggplant fritters), classic tortilla Española, paella de pescado (fish paella), pollo asado piri piri (roasted chicken with pepper sauce), and for dessert, tarta de Almendra (Spanish almond cake). Week 4: Mexico—Tacos de pescado (fish tacos), fajitas de pollo y bistec (chicken and steak fajitas), arroz rojo mexicano y frijoles negros (Mexican red rice and black beans), slaw mexicana casera (homemade Mexican slaw), salsa verde, classic guacamole, and for dessert, mouthwatering pastel de chocolate Mexicano (Mexican chocolate cake). John Scoff