Lebanese Food and Culinary Traditions & Thoughts

Lebanese Food and Culinary Traditions & Thoughts
Spring time always inspires me...

Friday, March 25, 2011

Horeca 2011

The Lebanese Culinary Heritage Workshop at Horeca:

 

I shall be hosting the workshop this year, here enclosed is the schedule:
Description
Date
Starting
Ending
Armenian cuisine workshop: Master the secrets of traditional Armenian dishes by Mayrig restaurant
29/03/2011
16:30
18:30
Armenian Cuisine Workshop: preserving and reinventing Armenian dishes by Sofil Catering
29/03/2011
18:30
20:30
Tahini workshop: Discover new recipes with Tahini
by Chef Joe Barza, Consultant Joint Operations Expert
30/03/2011
16:30
18:30
Tahini workshop : Learn how to prepare Sweets with Halawe
by Chef Charles Azar, exectuive pastry chef, Four Seasons Hotel
30/03/2011
18:30
20:30
Mezze workshop: discover Citrus and Sea food mezze with Chef Karim Haidar, modern Lebanese cuisine chef and consultant chef of many parisian restaurants
31/03/2011
16:30
18:30
Mezze workshop: adapting Lebanese Cuisine to International tastes"  special menu of Lebanese dishes and ingredients mixed for western tastes and palates
With Reem Azoury, US-trained chef supported by  USAID and LBLI in collaboration with the federation of the Chambers of Commerce, Industry and Agriculture in Lebanon
31/03/2011
18:30
19:30
Kebbeh workshop: "Kan ya ma kan Kebbet Loubnan" by Souk el TayebDiscover different interpretation of Kebbeh from North to South, Coast to Bekaa; from Zgharta's purest Kebbeh, to the South most fragrant " tehwishit kebbeh" to the vegeterian versions or event Armenian vospov kofte.
01/04/2011
16:30
20:30
The rich culinary heritage of Lebanon goes under the spotlight at HORECA 2011 as famous chefs and local producers highlight many classic Lebanese dishes using traditional recipes and the best locally-sourced ingredients.
Visitors to these daily cooking demonstrations will be eager to discover some of the recent innovations that have added a new dimension to this renowned cuisine. Lebanon is rightly famous for its wide range of dishes that merge Middle Eastern traditions with a touch of Western influence. With fish from the Mediterranean, good quality meat and fresh fruit and vegetables from its farmland, the country has created a rich variety of delicious fare to delight the palate.
During this year’s show, a team of talented chefs will show how new culinary developments can be used to complement traditional techniques and add a new vitality to trusted Lebanese favorites as they utilize the bounty of Lebanon’s rich culinary heritage.
Home cooks and professionals alike are sure to discover something new when they explore the Lebanese culinary heritage at HORECA 2011.

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