Heading to Hong Kong anytime soon? SPOON, the restaurant by Alain Ducasse at InterContinental Hong Kong, has started a series of Saturday cooking and wine appreciation seminars.
Executive Chef Philippe Duc gives a “behind the scenes” experience in the SPOON kitchen, sharing his passion for food and wine with a series of fun and informative cooking demonstrations followed by wine appreciation luncheons. Each session includes a continental breakfast, a three-course lunch by Philippe Duc, dessert by Pastry Chef Yannick Oppermann and wine pairings by Chief Sommelier Nicolas Deneux.
The theme for November 20, 2010 is “Truffle Season”, and for December 11, 2010, “Festive Season”. Each includes a SPOON kit with the cooking demonstration menus and recipes. No more than 10 may register for each class. The price is HK$1,280 per person (+10% service charge) per seminar (that’s about $182). Interested? Pick your date and send an email.
WHAT: Cooking classes at SPOON by Alain Ducasse
WHEN: November 20 and December 11, 2010
WHERE: InterContinental Hong Kong (map)
(Photo, courtesy of InterContinental Hong Kong, is from last month’s seminar, Harvest Season, which featured a duck foie gras terrine and apple-raisin condiment)
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