The Noodle Bowl

A bowl of noodles has many components that work together to make it a satisfying meal. It is really the combination of flavors and textures that make it so. In this class we will consider types of noodles, broth, the ingredients that top the creation and the many possibilities there-in.

We will cook both buckwheat soba and traditional egg noodles to perfection and proceed to adorn them with a variety of colorful ingredients. Learn to create a variety of dipping sauces as well as homemade carrot-daikon pickles, sesame-flavored seaweed, seared porkbelly, egg omlette, sauteed bok choy, gomasio and whatever our hearts desire.

Instructor
As a New York native, Orianne Cosentino has always been surrounded by a city full of multi-cultural cuisine. Perhaps early exposure to exotic eating sparked the inspiration to world travel which, in turn, inspired the artist-turned-chef to bring home souvenirs of authentic recipes in place of snapshots. Working in kitchens of New York and California, assisting chefs in France, Mexico and Greece, (and being a ‘professional culinary tourist’ in countless places) Orianne has built up her resume and a store of international kitchen secrets. A graduate of Natural Gourmet Institute for Food and Health, she is a firm supporter of the philosophy that good quality food promotes a good quality life, and has found this to be prominent the world over.

INTERESTED IN THIS COURSE?  LET US KNOW HERE.  
WE'LL TRY TO OFFER IT AGAIN SOON!