Classes at Snugboro for 2009

A series of one day intensive

class featuring seasonal dishes suitable for family and friends.

Format of 1 day courses;

Arrival 9 30am/ coffee

Class starts at 10am

Mid morning coffee break, 1 pm,lunch.

Short break after lunch.

Afternoon class starts at 2 30pm. Mid afternoon tea break.

Supper served at end of afternoon class.

2009 1 DAY COURSES

Spring Cooking;

Saturday, February 21st

Summer Cooking;

Saturday May 23rd

&

Thursday May 28th

Autumn Cooking;

Saturday October 17th

Winter/ Christmas Cooking;

Saturday December 5th

&

Saturday December 12th (part two)

Fees for 1 day courses is 300 euro per guest.

Here at Snugboro I also provide a bespoke cookery class service for groups of one to twelve people. The classes are based on the use of top quality ingredients. My focus is to teach people how to cook for themselves, families and friends. Classes are suitable for experienced or beginner cooks. You tell me your requirements and I will provide suggested menus and then we can refine them to suit your needs. Classes can follow several formats: a morning class with lunch, an all day class with lunch and supper, a weekend class with lunches and suppers or an afternoon class followed by supper.

I aim to inspire both learners and the jaded longtime cook.

The atmosphere is relaxed and civilised but focused on imparting as much information as possible during the classes.

- Bespoke Cooking Classes

- Food Styling

- Photoshoot Location

- Filming Location

- Special Parties

- Hen(party)Dems!

- Corporate Groups

Whats cooking!

Christmas is coming and the goose is already fat!

Dont forget to use as many seasonal and locally grown ingredients as possible this christmas.

The curly kale is great and tremendous value. String it by removing the tough central rib and cook in in lots of boiling salted water, until it is really tender. Strain well and eat with a little butter or olive oil. Try grating a little parmesan over it and a little lemon zest.

If you are having a goose for Christmas, try stirring a few cranberries in to your apple sauce to serve with the goose. Allow the cranberries to burst to release there flavour and dont have the sauce too tart.

I have been using up the last of the pumpkins in soups and to make a delicious puree, to which I have been adding the last few leaves of marjoram.

I spotted the first few leaves and flowers of wild three cornered garlic today. They are growing in a sunny spot, but woah its way too early!

Have a lovely peacefull and happy christmas and special greetings to all of you who attended classes here at Snugboro this year.