Jeffrey Larsen is a food stylist, recipe developer, pastry chef and cooking instructor, specializing in allergen free cooking and baking. Jeffrey has worked on a number of cookbooks and cooking magazines - Food and Wine, Williams-Sonoma Cookbooks, Ten Speed Press and Chronicle Books. He also has worked with his colleague, Karen Shinto, on almost every issue of Sunset Magazine for the last twelve years.
In addition to teaching classes throughout the Bay Area, Jeffrey now consults with individuals and businesses on developing products, menus and creating allergen free kitchens. Chef Jeff is writing his first cookbook on the subject of gluten free pasta.
Participants of the class will receive the fabulous recipes that won’t be available to the general public for another year, and will leave with over fifteen recipes and all the skills necessary to go home and conquer, not only pasta, but also many other gluten free items - crackers, cookies, french bread, bundt cake and pasta sauces.
Friday January 10, 2014
5:00 - 5:30 Arrival - meet and greet. Appetizers will be served.
5:30 - 6:30 A lecture on gluten free flours and how they are combined for successful baking. Jeff will also speak to sourcing the ingredients and converting your kitchen to a gluten free environment.
7:00 - 8:00 Tour the famous Oxbow Public Market in downtown Napa and have dinner at one of three of Napa’s very own, gluten free restaurants! - http://oxbowpublicmarket.com After Dinner Cookies, coffee and tea will be served in the Inn on Randolph kitchen. Jeff will share his recipe for basic cookie dough that can be made into six different cookies.
Saturday January 11, 2014
9:00 Breakfast at the inn. Chef Louise will be preparing one of her outstanding breakfasts. Chef Jeff will serve his “Inn on Randolph Buttermilk Biscuits” hot from the oven.
10:30 - 12:00 Join chef Jeff in the beautiful Inn on Randolph gluten free kitchen for a class on making gluten free pasta at home. Jeff will impart the secrets to making satisfying fresh pasta from scratch and will share and teach his very own recipes for egg pasta and vegan pasta. This will be a hands on class. You will be divided into teams and each team will be responsible for creating a different type of pasta - quinoa, corn, buckwheat and millet. Chef Jeff will also be teaching his methods for flavoring pasta with vegetables and herbs.
12:00 - 2:00 Lunch on your own
2:00 - 4:00 Chef Jeff will show you all his techniques for making lasagna sheets, fettuccini, spaetzel and raviola. We will also cover dumplings - pot stickers and won tons. As a group, we will be making butternut squash ravioli to enjoy for dinner.
4:00 - 6:30 Break
6:30 Appetizers and wine - Social time on the patio. We will indulge in gluten free crackers, bruschetta with a variety of dips. Chef Jeff will be giving you the recipes for all of these items as well.
7:00 We will gather in the Neiman Room at the inn for a beautiful pasta dinner.
Menu:Winter greens salad with roasted golden beets, segmented oranges, pistachios, and goat cheese. Butternut squash ravioli with brown butter sauce and roasted hazelnuts. Green beans with fried shallots. Dessert Chef Jeff’s 3 ginger bundt cake with sautéed apples, pears and cashew cream.
Sunday January 12, 2014
10:00 - 11:00 Questions and answer session in the Neiman Room - wrap up of the weekend.
Class price $450.00. Rooms at the Inn are booked separately. Please book early, as classes are limited to 8 people.
This class is a gluten free class. Chef Jeff always takes into account other known food allergens in the writing of his recipes - eggs, corn, soy, tree nuts and dairy. However, for the classes at the Inn on Randolph, we will use eggs, trace amounts of soy in the non-stick spray and the chocolate chips in one of the cookie recipes. We also use nut flours, but Chef Jeff will substitute them out if the majority of the class necessitates it.
Please call the Inn on Randolph to reserve your class space and room: (707) 257-2886 www.innonrandolph.com 411 Randolph Street Napa, CA 94559