Culinary Workshops with Chef Eric Low: Workshops in OCtober 2008

Wednesday, September 24, 2008

Workshops in OCtober 2008

Xmas workshops will begin from mid October onwards with the Xmas Epicurean Gourmet Menu 3, the Roast Turkey Workshops Menu 5 and the crispy crackling Roast Pork Workshop Menu 5 at various CCs. The recipes are easy to manage and ingredients can be sourced rather easily too.
As seats are limited in each session the crowd response often unpredictable, please do your sign ups soon to avoid last minute disappointments as most new menus will not have repeat classes due the tight flow of available dates. Some of the workshops are in fact already confirmed and the numbers should also pick as we get closer to the dates.

Menus in October:
Xmas Workshops Epicurean Menu 3 Featuring:
Home Made Baba Ganoush on Toast with Fresh Prawns
Osso Bucco Style Braised Pork Ribs on Sauteed Spinach and Chick Peas
Molten Lava Chocolate Cake with Vanilla Ice Cream

09/10/08 Thursday 1930hrs-2200hrs @ MARINE PARADE CC (C0NFIRMED)
22/11/08 Saturday 1400-1630hrs @ CAIRNHILL CC

Chef Yong Personal Favourites Workshop Menu 5 Featuring:
Mee Rebus Deluxe
Ayam Pangang Lemak
Chilled Strawberry with Sago and Vanilla Ice Cream
11/10/08 Saturday 1400-1630hrs @ CAIRNHILL CC

Chef Yong Personal Favourites Workshop Menu 8 Featuring:
Mee Siam
Assam Fish Curry
Steam Tapioca with Coconut Milk
08/10/08 Wednesday 1930-2200hrs @ SERANGOON CC (Almost Fully Booked!)
11/10/08 Saturday 1030-1300hrs @ CAIRNHILL CC (Fully Booked!)
19/10/08 Sunday 1030-1300hrs @ PASIR RIS EAST CC

Xmas Roast Turkey Workshop Menu 5 Featuring:
Herb Roasted Turkey with Salsa Guacamole
Home Made Chicken Cheese Sausages
Cinnamon Spice Churros with Hot Chocolate Sauce

12/10/08 Sunday 1030-1300hrs @ SIGLAP CC (Confirmed)
13/10/08 Monday 1930-2200hrs @ TAMPINES WEST CC (Fully Booked!)
14/10/08 Tuesday 1930-2200hrs @ PASIR RIS EAST CC (Confirmed)
15/10/08 Wednesday 1930-2200hrs @ SERANGOON CC (Confirmed)
16/10/08 Thursday 1930-2200hrs @ MARINE PARADE CC
18/10/08 Saturday 1030-2200hrs @ CAIRNHILL CC (Fully Booked!)
08/11/08 Saturday 1430-1700hrs @ ULU PANDAN CC (Confirmed)

Xmas Roast Turkey Workshop Menu 3 Featuring:
Roast Turkey with Asia Spices
Crabmeat Fried Rice with Jin Hua Ham
Chilled Mango and Pomelo Dessert with Sago

24/10/08 Friday 1930-2200hrs @ CAIRNHILL CC (Fully Booked!)

Xmas Roast Pork Workshop Menu 5 Featuring:
Seafood Salad with Egg Tofu with Home Made Miso Ginger Dressing
Slow Roasted Pork Belly with Japanese Tartare Sauce
Wasabi Mash Potatoes

18/10/08 Saturday 1430hrs-1700hrs @ ULU PANDAN CC (Confirmed)
20/10/08 Monday 1930-2200hrs @ TAMPINES WEST CC
21/10/08 Tuesday 1930-2200hrs @ PASIR RIS EAST CC
22/10/08 Wednesday 1930-2200hrs @ SERANGOON CC
23/10/08 Thursday 1930-2200hrs @ MARINE PARADE CC
25/10/08 Saturday 1030-1300hrs @ CAIRNHILL CC (Almost Fully Booked!)
26/10/08 Sunday 1030-1300hrs @ SIGLAP CC

Xmas Epicurean Menu Workshop 1 Featuring:
Seared Scallops on Roasted Tomatoes, Rocket Salad and Truffle Oil Vinaigrette
Real Champagne Pork Ribs
Xmas Fruit Flan with Grand Marnier Flavoured Custard

25/10/08 Saturday 1400-1700hrs @ CAIRNHILL CC (Confirmed)

As seats are limited for each location, please register early to avoid disappointment. (http://www.one.pa.gov.sg/)

What Past Participants Say About the Workshops

Hi Chef Yong

It was my first time attending your cooking workshop. Thumbs up for a great evening at Marine Parade Community Club.

I was a baking & cooking co-ordinator for several instructors at private studios. I have to say your workshop is just great. You make the dishes simple yet tasty & delicious, ingredients easily available at the wet market. The delivery of the know-how, clear & straight to the point. Also, the many cooking tips and not forgetting the generous portion for food sampling.

I look forward to attending more of your workshops, Professional Chef.

Beng Choo
3rd Aug 2007

Dear Chef Yong
It was a most delicious curry sampling for me this morning! The tau-hu telor was good and spongy; and not oily like the restaurant type and the mee goreng was quite addictive! I bought the sambal paste from Auntie to try cooking kang kong with, but would like to have the recipe you offered for the sambal making.

Thank you
Regards
Gek Hua
22nd July 2007

Dear Chef Yong,
Thank you for the interesting workshop and the savoury food today. I personally like the idea of adding tomato paste to the chicken curry as it adds a new dimension to the traditional recipe, both in terms of flavour and creativity :) As for the Punggol Mee Goreng, do you think you can forward me the recipe for the sambal chilli paste, please? Thinking of doing a hands-on next weekend to put what I've learnt in class to practice... Thank you and all the best! Best Regards,Siew Siew
21st July 2007

Hello Chef
i attended your workshop at Toa Payoh Central CC . My son enjoyed the food i brought back for him to taste. He too commented the food was delicious. I wanted to cook but I need your sambal chilli recipe. Could you please email me and thank you again.
Regards,Karen Tan
21st July 2007

Hello Chef , I've just attended your cooking class and I wish to be on your Mailing list.PS: the food is GREAT! (: Thank You and God Bless
Lim Siew GekSaturday 30th June 2007

Dear Chef,I attended your last class at cainhill last Saturday morning. The dishes were very yummy. Which civil service club are you teaching? I check there were a few.Regards
Jennifer AngMonday 25th June 2007

Hi ChefI enjoyed your Italian cooking class on 23 June (Sat) morning. The pasta and grilled chicken were simply yummy! I also enjoyed the tomato based sauce which was served with the grilled chicken. Would appreciate if you could let me have the recipe for the tomato sauce.Hope to attend more of your classes in future. Will be checking out your blog for updates.Thank you.
Lisa.Sunday 24th June 2007

Dear Chef, I have enjoyed your cooking classes and my family are always looking forward for your class. The Pasta Carbonara was so.........so delicious and the best I ever tested in Singapore. Cheers Yik Huey 23rd April 2007

Dear Chef A very happy, healthy and successful new year to you and your family.I have attended all your Chinese New Year workshops (menu #4 to #9) and I am impressed - you make cooking seem so easy and your recipes are yummy.Thanks for sharing.I have prepared some of the recipes for my family renunion dinner and received rave reviews - "yummilicious, refreshing change, taste good and look good..." In fact many relatives are asking for recipes of the cereal prawns, xo meepok,braised duck and black glutinous rice.I am in the midst of sorting out your recipes and would appreciate if you will send me the brochures/pdf files on menu 4 to 7 for my file.Thanks again.With kind regardsLynda LowWednesday, February 28, 2007

Dear Chef, I am Carmen from Colombia. I took some cooking lessons in Marine Parade last year and enjoyed them very much with my friend Zuleyca from Argentina. I am leaving Singapore next week. I'm going to England. I will miss your lessons a lot. Congratulations for your great work. I hope my friend Zuleyca can continued having this lessons. Thanks a lot for your information and all the best for you and your family. Kind regards Carmen 29th May 2006

Hi Chef, Thanks for sharing all your interesting recipes with us. Looking forward to all your upcoming interesting recipes. Glad to note that there is a menu focusing on "Hi Tea session" as I do love to invite friends for some simple delights of such. I must say that I enjoyed and love all your Italian pasta classes. It is really good and fantastic. Thanks again to your passion in food and willingly share with us all the interesting recipes. I truly learned and enjoyed most of your classes that I attended. You are simply the BEST! Regards, Puihun 8th July 2006

Dear Chef, What a lovely Tiramisu that was. Heavenly! The lamb and the salad were fantastic, too. Regards, Kay Parkinson June 28th 2006

Culinary Workshops with Chef Eric Low

Wednesday, September 24, 2008

Workshops in OCtober 2008

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