Date(s) - 10/26/2016 - 08/25/2019
4:00 pm - 1:00 pm
Vegetables are not “side dishes” anymore. Travel the world to discover big bold flavors paired with local and seasonal ingredients and spices to create rustic, rich dishes that embrace global cultures.
On the menu:
- Classic French Ratatouille, enhanced with Moorish and Indian flavors of pan grilled eggplant, squash, corn, peas and vine ripen tomatoes, topped with homemade grilled Indian paneer cheese with fresh herbs from our farm, such as rosemary and basil.
- Create perfectly cooked fluffy and tender grains with our fragrant Himalayan grown rice infused with cardamom, cloves, cumin, cinnamon and homegrown lemongrass from our farm.
- Finally, taste the Caribbean with plantains cooked two ways- all to soak up the savory French Ratatouille with Indian and Moorish influence.
Join us for this hands-on class where working alongside your special someone and other students, you’ll discover how fun and exciting it is to prepare a meal together. In this class we create a classic French Ratatouille, enhanced it with Moorish & Indian flavors of pan grilled eggplant, squash, corn, peas and vine ripen tomatoes, topped with homemade grilled Indian paneer cheese and bringing it all together with fresh herbs from our farm, such as rosemary and basil. Create perfectly cooked fluffy and tender grains with our fragrant Himalayan grown rice infused with cardamom, cloves, cumin, cinnamon and homegrown lemongrass from our farm. Finally, taste the Caribbean with plantains cooked two ways- all to soak up the savory French Ratatouille with Indian and Moorish influence.
“A true talent for discovering wonderful things—we refer to her as the Indiana Jones of spices.” Eric Ripert, Executive Chef/Co-owner at Le Bernardin
“the spice rack that has everything” by The New York Times
“The Mistress of Spices” Martha Stewart
About Nirmala’s Kitchen
Nirmala’s Kitchen is a leading specialty spice manufacturer headquartered in New York’s Hudson Valley and founded in 2003 by Nirmala Narine. She has travelled to over 167 countries working with local farmers in search of unique spices, studying their flavors and combining her extensive Ayurvedic knowledge to create spice blends that fuse cultures through food.
Nirmala is a sought after speaker and consultant on global trends, flavor, and fragrance. She is the author of a YA novel, Ellishiva Cinnamon, and multiple travel-memoir cookbooks, the television host and executive producer of Nirmala’s Spice World (ZLiving Network), and the founder of Nirmala’s Farmstead, a foundation dedicated to empower, educate, and cultivate future generations of farmers, agricultural leaders and natural resource curators.
Need to know information and what to expect:
At the farm cooking school, there are no hard-to-find ingredients or strange cookware. Great cooking isn’t about recipes—it’s about the quality and nutrients of the ingredients and techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 hours, unless otherwise noted above.
Hands-on classes are limited to 6 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back.
We will supply aprons and all cooking equipment/tools. However, if you prefer to use your own kitchen knife, you are welcome to bring it.
You will enjoy a full sit-down meal at the end of class with your classmates
Please bring empty containers to take home leftovers
Students receive a coupon good for 10% off at our spice shop on purchases the day of class.
All recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please inform us at info@nirmalaskitchen before attending the class.
Adjustments to recipes cannot be made during class.
All class sales are final. We do not offer refunds on purchased tickets. If you are unable to attend a class and notify us at least one week (7 days) in advance, you may select another class of equal value within the following two months.