Special New England Cooking Classes with Cheryl Jean

New England cuisine, strongly influenced by English and Native American Indian cooking, often relies on indigenous ingredients such as corn, game, fish, potatoes, blueberries, maple syrup and cornmeal. This bounty of raw ingredients evolved over time into a straightforward cuisine that is hearty, filling, easy to prepare and delicious.

Cheryl Jean who is Hirano Akiko’s teacher, the Perfect guide to New England foods, will show you how to cook simple but elegant adaptations of regional New England recipes. A fantastic opportunity for those interested in learning basic fish and shellfish cooking techniques and also the ins and outs of creating the perfect blueberry buckle(a melt in your mouth confection studded with blueberries and crowned with a butter crumb topping).

Class Menu:

Time:
September 30,1,2,3,4, at Kyoto class
October 6,7,8,9,10,11,12 at Tokyo class

Sauteed Greens with Garlic and White Beans
Cedar Planked Salmon
Mustard Mashed Potatoes
Dessert　　

Tuition Fees　12,000yen

Call 075 253 1058 (Kyoto)
Call 03 5728 3868 (Tokyo)

Cheryl Jean, chef/owner of Fourteen Lincoln Street, a Chef/owned Bed & Breakfast and Culinary Studio in Niantic, Connecticut, graduated with high honors from the prestigious Culinary Institute of America in Hyde Park, New York and has built a reputation as a specialist in creative food preparation for small luxury hotels and county inns.