Pajo Bruich to Hold Four Cooking Classes in March

Photo taken by Debbie Cunningham

This month brings four classes taught by Pajo Bruich, who was on the cover of Sacramento Magazine last month, and was just profiled in the Sacramento Bee yesterday. He also just relaunched the website for his new business venture, The Private Table.

Below are the dates and topics for each class and information on how to sign up for them.

Beyond the Standard Soup
March 12th, 6:00-9:00
Join Pajo for a cooking class followed by a casual dinner. In this class, students will learn essential fundamentals for making amazing soups at home. You will discuss flavor combination and garnishes that go above the standards. Expect something unique! After class, students will enjoy a family style dinner, menu TBD. Dinner will feature a meat and a vegetarian option.

Location:
Steel Magnolia Kitchen, 701 16th Street, Sacramento CA 95814
$75 per person

Email or call to reserve your space today, limited to 16.
pajo@theprivatetable.net
916-532-7178




Spherification 101
March 16th, 6pm-9pm
Join Chef Pajo Bruich for an evening of molecular gastronomy. This class will feature three different techniques for spherification, including reverse spherification, cold oil spherification and straight spherification. All the guests will work in teams to execute these different spheres at specific stations. Every guest will receive their own pipette and the neccesary spoons required for making spheres in a variety of sizes. Chef Bruich will demonstrate and give a lecture about the chemical reactions that make spherification possible, and discuss sourcing ingredients and recipe development.

** Dinner not provided.

Location:
Steel Magnolia Kitchen, 701 16th Street, Sacramento CA 95814

Email or call to reserve your space today, limited to 16.
email: pajo at theprivatetable dot net
916-532-7178


$65 per person




Sous Vide 101
March 19th, 6pm-10pm
Guests will gather in the kitchen for a class on the fundamentals of sous vide cooking. Pajo will cover cooking everything from vegetables, meats and desserts sous vide, and discuss the benefits and reasons why the technique is so great. Each guest will get recipes and techniques that they will be able to play with on their own. After class, the guests will gather in the dining room for a dinner featuring sous techniques throughout every dish.

The Menu: Amuse
Lime Cured Hamachi, Compressed Apple, Soy Gel, Finger Lime

Cauliflower Salad
Pears, Madras Curry, Marcona Almond, Cilantro

Acorn Fed Pork Belly
Spring Garlic, Heirloom Bean “Cassoulet”, Whole Grain Mustard

Grass Fed Ribeye
Potato Pave, Pickled Onions, Cornichon, Tomato Marmalade

Brother Thelonious Ale Cake
Valrhona Chocolate, Oatmeal, Streusel

Location:
Steel Magnolia Kitchen, 701 16th Street, Sacramento CA 95814

Email or call to reserve your space today, limited to 16.
email: pajo at theprivatetable dot net
916-532-7178

Class $100 per person



Cold Gels & Thermo-Irreversible Gels
March 30th (call for time)
Spend an evening learning the chemistry behind cold setting and heat stable gels. Students will work in groups to execute recipes including various gelling agents such as the following; agar agar, gelatin sheets, methylcellulouse, gellan gum. Some of the techinques executed will be cold gels, fluid gels, hot mousses, hot liquid gels and more. **Dinner not provided.

Location:
Steel Magnolia Kitchen, 701 16th Street, Sacramento CA 95814

Email or call to reserve your space today, limited to 16.
email: pajo at theprivatetable dot net
916-532-7178
$65 per person