Category Archives: Cooking Class

Falafel (noun) fa-la-fel – Krispiness + Herbaciousness= Deliciousness!

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Ooo yes! It’s falafel time. On this episode of Building Culinary Confidence we’re going to dive into the delicious world of falafels. Together we’ll be putting together this legendary chick pea based food. I want to show everyone how diverse this base recipe truly is.

Now, you probably have lots of questions to ask and I’m the chef that wants to answer them for you. First, yes, it can be vegan and it’s already vegetarian. Second, yes it can be gluten free. Third, yes, falafel can be such an exciting, textural experience that your family, friends and guests will talk about it for generations to come! Lol.

Then I want to show everyone a quick cooking method for fish that has a kool mediterranean vibe to it.

So join me for a falafel adventure on March 7, 2021. Grab your favorite beverage, I’d recommend a Sauvignon Blanc, Gewurtraminer or a Voigner for our white wine fans. For our red wine aficionados I’d recommend a Syrah, Petite Syrah, Malbec, Zinfandel or a Grenache! All of these wines will match the unique flavor profile of the mighty Falafel! Don’t like wine you say? That’s okay. Pour yourself a big glass of cold seltzer water and squeeze a wedge of lemon, lime, orange and a slice of cucumber. If you really want to go wild then throw in some fresh basil or mint or both!

I look forward to seeing you on the show.

P.S. Since I’m a 70’s child I like to spell kool with a k not a c. Lol.4 of 30Copy event URLAdd to calendarManage event

Building Culinary Confidence!

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This is a calling to everyone who enjoys cooking and the desire to sharpen their culinary prowess. I have put together a program to teach and reinforce your cooking skills and knowledge.

Our next show will be focusing on Pizza. You’ll see three different styles of dough and other sauces besides tomato. Did you ask about cheese? I thought so. Well let me tell you that we’re going to show and discuss one of humanities greatest creations and that is Cheese! Imported, domestic or homemade cheese is glorious.

Cooking with Il Fornino Outdoor Ovens

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https://youtu.be/z5yCVR33MzM

Here’s the first video from Il Fornino Outdoor Ovens.

I’m very excited to be working with this company in demonstrating how versatile these ovens are. Yes, they make great pizzas but they also cook beautiful steaks, fish, vegetables and desserts.

Stay tuned for more instructional videos.

Did you say Bread? The Lost Art of Outdoor Oven Baking.

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http://www.pfeiffercenter.org/workshops_and_events.aspx#bread_baking

With Chef Anthony LoPinto
Sunday, December 10, 9:00am-1:00pm
$40

Yes! We did say, Bread! We really enjoy fresh baked bread. Join Chef Anthony LoPinto to take you on an exploration of making dough for and baking pita, pizza, and bread (as well as other quick dishes) using the heat of the Pfeiffer Center’s wood-fired outdoor cob oven.  As the oven heats up we will demonstrate how to use every degree of heat to cook. Learn to maximize the heat. Please dress warmly! We will taste what we have prepared and bring some home to share so please come join us for a wonderful day of feasting!

Culinary Boot Camp. Are you ready to get cooking? I have a lot to tell you!

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Culinary Boot Camp

Time to Get Cooking!

Week 1

Knife skills– Learn the different sized dice, roll cuts, various classic vegetable cuts. Explanation, demonstration and application of the various cuts.

Stocks, Broths & Juices– Learn the basic stock ratios. Techniques of flavorful vegetable broths will be demonstrated. Learn how to infuse herbs and spices. Matching vegetable and fruit juices with food.

Soups– Chowders or vegetable puree’ soups will be covered. Bean, consomme’, vegan or vegetarian will be experienced.

Vinaigrettes & Dressings– From Vinegar to Citrus based will be demonstrated then taught. Learn how to make your favorite dressing creamy, vegan or vegetarian. Experience how to emulsify (mix) properly.

Salads– Learn and experience the many ways to construct a salad. Marinated, fermented or raw there are many different textures that will be enjoyed.

Delicate Herbs– Discussion and hands on experience in identifying, tasting, processing and usage of the culinary herbs.

Wines– Pour, Swirl, Sniff, Sip, Swish, Swallow and Taste wines.

Www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

Culinary Boot Camp

Time to get Cooking!

Week 2

Pasta– Learn how to mix, roll and make fresh pasta. Dumplings, gnocchi, cavatelli and ravioli’s will be demonstrated then taught.

Discussion and demonstration of sauces for specific pasta shapes.

Sauces– Become informed of the 5 Mother Sauces. Learn how to make and use them in many different applications.

Braising– Learn the universal techniques in braising meats, poultry, fish and vegetables. Identify the proper vegetables to use in cooking with specific meats, poultry, fish and vegetables.

Spices– Taste and discuss different culinary spices. Learn how to make your own custom spice mix, bbq rub or flavored salts to give the finishing touch to a dish that will wow everyones taste buds.

Robust Herbs– Discussion and hands on experience in identifying, tasting, processing and usage of the culinary herbs.

Wines-Pour, Swirl, Smell, Sip, Swish, Swallow and Taste wines.

www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

Culinary Boot Camp

Time to get Cooking!

Week 3

Brining &Curing– Using spices, water and salt to give fish, poultry and meat flavor and juiciness. No more chalky, dry turkey breast, fish or tofu for you and your guests.

Grilling– Learn how to grill fish, meat, poultry and vegetables. Understand the importance of properly cutting, seasoning and cooking your products to grill consistent perfection.

Poaching– A deep poach in a flavorful broth or EVO. Then you’ll learn how to perform a shallow poach. Learn how to make a sauce with the poaching liquid. Endless possibilities of delicious foods with the poaching method.

Roasting– Whether it’s a whole chicken, pork loin, crown roast of lamb, a whole fish, vegetables or a prime rib you will have the knowledge to roast beautifully. By learning proper seasoning, racking, roasting and resting times for your products you will be rewarded at meal time.

Vegetable Cookery– What would we do with out vegetables? Thanks to vegetables we have everything else. I will show you how to beautifully cook the plant kingdom to be the star or supporter.

www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

Culinary Boot Camp

Time to get Cooking!

Week 4

Breads

We will cover both yeast and powder raised products including foccacia, buttermilk biscuits and flat breads.

Cakes

This is a very important subject. A tender, moist cake with a silky filling wrapped with a mouth melting icing is an imperative life skill in my opinion.

Cookies

Learn several style of cookies. The creaming method will be the featured technique. Learn the techniques of drop, rolled out and logged cookie dough.

Chocolates

Chocolate is a food of it’s own. We will lecture and make ganache based confections. Truffles, formed bon-bons and nut clusters will be demonstrated then made.

www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

This program will start on Saturday October 7, 2017 12:00 -4 pm at 21 Lafayette Avenue Suffern, NY 10901. The program will continue every Saturday at 12:00 pm for 4 weeks. The dates are October 7th, 14th ,21st and the 28th.

Each class will be $80.00 per person, tax is not included. This includes the recipes and your work to take home with you. 

There will be light food & refreshments to enjoy.

Please bring

an apron.