15 days ago
This week at the Top of the Terrace, Delia’s Canary Catering hosted another successful Food and Wine Workshop.
November’s theme was ‘Grains, pulses and how to make pasta’, with demonstrations from chef Alex Mackay, followed by a cocktail masterclass from club partner Renaissance Vodka.
The afternoon three-course meal was paired with a wine-tasting hosted by Jason Banner of Peter Graham Wines.
Guests had the opportunity to have their recipe books signed by Delia Smith and were given access to shop a wide range of Silverwood products.
On the menu this month was a variety of ravioli dishes, followed by Norfolk chicken with porcini fregola ‘zotto’, caramelised carrots and toasted quinoa. The sweet for the day was a vanilla rice pudding brûlée.
Alex, who has previously been director of Raymond Blanc’s cookery school at Le Manor aux Quat’Saisons and had his own cookery school in Provence, was an excellent guide and teacher to the 30 guests in attendance.
The cocktail masterclass hosted by Francesco Pittalà followed shortly after, where guests were able to taste the three cocktails created: Sherry Cobbler, American Passion and a Hybrid Sour.
To finish the day, a live Q&A was hosted by Delia, Alex and Jason, where guests were able to put their questions to the panel.
To find out more about our other upcoming workshops and events, visit the Delia’s Canary Catering website.