BBQ mas­ter­class and a fu­sion of Pol­ish and Bri­tish cui­sine

The Peterborough Evening Telegraph - - SCHOOL’S OUT 2017 - YEAR SIX LEAVERS -

Any­one who likes bar­be­cu­ing, but would like to learn from a top chef, should make a date at the House of Feasts at Eye Green this Satur­day. Damian Wawrzy­niak is host­ing a mas­ter­class, but there won’t be a bor­ing banger or burger in sight.

The Crow­land Road restau­rant hosts reg­u­lar Sun­day af­ter­noon hog roasts on its huge bar­beue - which is where the hands-on class will take place from 1pm.

On the menu will be rib of beef, whole chicken and smoked sausage. Damian said, “Hav­ing a bar­be­cue is such as quin­tes­sen­tial taste of sum­mer but, all too of­ten it means the same old cuts of mean, bor­ing old sausages and chunks of charred meat. I’m re­ally pas­sion­ate about fus­ing old and new so in these classes, I will teach home cooks how to mas­ter their bar­be­cue like a pro, with some chef ’s se­crets on how to choose a cut of meat, how to brine meat, which type of salt to use, how much of it and how long to keep each piece of meat in the brine.

“Af­ter prep­ping, we will move on to the BBQ and learn the best way to fire up the coals or burner and how to grill the meats to per­fec­tion. Once it’s all cooked, it’s off to the gar­den to eat the re­sults with a full plate, a cold drink and great com­pany.”

The ul­tra-per­sonal BBQ classes are lim­ited to just eight peo­ple, mak­ing them an in­ti­mate, fun and ac­ces­si­ble way to mas­ter the sum­mer sta­ple. The cost is £50 per per­son and in­cludes the class, plate of cooked meats and glass of wine.

And on Septem­ber 23 there is a treat for real food­ies when Damian hosts his first “chef ’s ta­ble” event, part of his mis­sion to break down the last food frontier and rein­vent Pol­ish clas­sics with a mod­ern twist at the restau­rant that only opened in June. Damian’s fu­sion of Pol­ish and Bri­tish cui­sine, and his pas­sion for lo­cally sourced sea­sonal in­gre­di­ents, will be on full dis­play at the lunchtime event.

A min­i­mum of eight con­tem­po­rary, imag­i­na­tive cour­ses will be cre­ated us­ing the fresh­est in­gre­di­ents sourced from Cam­bridgeshire, Lin­colnshire and Fen­land – in­clud­ing fruit, veg­eta­bles and succulent rare breed pork.

“I can’t wait to hold my first chef ’s ta­ble event at House of Feasts, said Damian.

“I’ll be cre­at­ing eight cour­ses from lo­cally sourced pro­duce to high­light some of the finest Bri­tish in­gre­di­ents with Pol­ish mod­ernised cui­sine. “Dishes will be a fu­sion of tra­di­tional Pol­ish recipes, such as pierogi, but up­dated with con­tem­po­rary flavour com­bi­na­tions and hy­per-re­gional in­gre­di­ents.

“To me, this is what food is all about and I’m re­ally ex­cited to show­case this very spe­cial se­lec­tion of dishes.”

For more in­for­ma­tion on menus and book­ing go on­line to­of­

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