Ritz-Carlton class Food Briefs Aug. 21-27

August 19, 2013 

Small Bites from Around the World

What: Hands-on cooking class

When: 8 a.m. to 2 p.m. Saturday

Where: The Ritz-Carlton, St. Louis

Cost: $89

Reservations: 314-719-1433

Features: Executive Chef Melissa Lee and her culilnary staff will teach a day of cooking in the hotel kitchen. Recipes prepared will include fare for a light reception, plated four-course small bites and a dessert buffet. Students will receive a booklet with the recipes. Breakfast will be served prior to the start of class. Lunch with the culinary staff will be served in The Wine Room.

Wine tasting

When: 5-7 p.m. Wednesday

Where: Grappa Growlers, 1501 North Belt West, Belleville

Information: 234-9643

End of Summer Garden

When: Noon to 1 p.m. Wednesday

Where: Eckert's Country Store classroom, 951 S. Greenmount Road, Belleville

Cost: $15

Reservations: Required to 233-0513 or online at eckerts.com

Features: The end of the summer is a great time to harvest herbs, freeze fresh tomato sauces and delight in the flavors of fresh produce. You'll find great tips for preserving tomatoes, corn and herbs as we taste homemade tomato sauce on pasta, a creamy corn saute and a freezable apple pie. Lunch portions will be served.

Guest Chef Dinner

When: 6-7:30 p.m. Aug. 27

Where: Eckert's Country Store classroom, 951 S. Greenmount Road, Belleville

Cost: $30

Reservations: Required to 233-0513 or online at eckerts.com

Features: Join Chef Mickey Kitterman for a delicious apple-themed menu just in time to kick off fall. He will prepare Apple Rumaki, Butternut Squash and Apple Bisque, Chopped Apple Salad with Spinach, Pork Tenderloin Stuffed with Apples and Fontina and a tasty apple dessert.

Steam-cleaned food

In the category of "the vast and ridiculous number of things you can find on YouTube" are a handful of videos in which people steam salmon in their dishwasher. Just to see how it turns out. (Surprisingly well is the answer.)

This got us to wondering what would happen if you tried to expand the cooking horizons of a dishwasher. So we turned to Slate contributor and Sporkful podcast host Dan Pashman and Liza deGuia of Food Curated, who are always up for an outlandish kitchen challenge. They prepared a range of dishes from shellfish to spinach to eggs and loaded them into Dan's dishwasher. How did everything turn out? Check it out at slate.com.

Slate

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