【คลาสเวิร์คช็อป】September Mid-Autumn Festival limited cooking class-barbecue party Level up!

★ Time: September 15, 2015 (Monday) 13:00~16:00 ★ Course format: Small class of 6 people with division of labor and cooperation for practical experience ★ Instructor: [Jerry Happy Cooking Experience Room] Operator – Jerry Yechen ★ Location: Thomas Butcher Shop Roosevelt Branch ★ Address: No. 17, Lane 176, Section 5, Roosevelt Road, Wenshan District, Taipei City ★ Surprise gift: After the course, you will receive a 15% discount coupon for Thomas Butcher Shop to be used on the same day, and enjoy 15% discount on all items for a single purchase! ★ The number of places is limited and will be filled up on a first come, first served basis ※Since this course adopts small class teaching and the number of places is limited, after registration, a dedicated person will prepare relevant course materials, hire lecturers and sign contracts for students. After registration, if students fail to attend the course on time due to personal reasons, no refund will be made. ※This activity requires cooperation in completing three dishes ※ You will be standing or walking during this class. You will only sit down at the end for the tasting. ※The dish photos are for reference only. The ingredients may be adjusted according to raw materials, seasons, etc., and will be based on the class on the day. ※ If the number of applicants for this course is less than the required number, the course will be cancelled and a full refund will be given ※Students agree that their photos will be provided free of charge for promotional purposes. If you do not agree, please do not register. ※In order to respect the instructor's intellectual property rights, video and audio recording are prohibited during the course (photos are allowed) ※The organizer reserves the right to change the course content, rules and stop the event, and has the final right of interpretation of the course content and rules. ※The activity is held at the store, and the space is limited. During the course, the students are close to each other, so it is highly recommended to wear masks. Please make sure you can accept it before registering. ※After class, each student will have a complete meal (three courses) https://live.staticflickr.com/65535/54676281742_8f83acc6e3_z.jpg **【First course: Smoked salmon with Greek cucumber yogurt sauce】** Smoked salmon is paired with Greek cucumber yogurt sauce, which perfectly blends the pickled and crispy cucumber with the smooth yogurt, and is served with fennel leaves to bring out the natural herbal aroma. The flavors are layered with each bite. Tzatziki Sauce, a versatile sauce from the Mediterranean, has a refreshing taste and slightly sour flavor, which can perfectly balance the greasy feeling of the grilled meat! It can not only be made into a small appetizer with smoked salmon and paired with skewers, but also can be poured over salads and spread on toast sandwiches. After dipping it, people feel as if they are in the blue and white town of Greece, enjoying the summer style of southern Europe~ **★Using our own ingredients: frozen smoked salmon** Smoked salmon is made from fresh salmon, retaining the most original and delicious taste of salmon, smooth texture and rich fat. It has bright color, soft and delicate meat that melts in the mouth. It has very high nutritional value and is guaranteed to keep you eating. https://live.staticflickr.com/65535/54676281747_1507223c09_z.jpg **【Second course: Grilled dice beef with grilled red pepper sauce】** The soul sauce of this main dish is inspired by the traditional classic of Catalonia, Spain - Romesco sauce. This sauce is based on vegetables such as red pepper, onion, garlic, smoked red pepper powder Paprika, sea salt and olive oil to create a rich yet light roasted pepper sauce. The rich smoky flavor and light sweetness blend perfectly with the aroma of the roasted dice beef. Sweet, fragrant and spicy are intertwined in the mouth. Every bite is the result of fine fire cooking and temperature control. In the class, you will be taught how to control the roasting degree and seasoning ratio of red pepper and dice beef, grasp the freshness and taste of the ingredients, and make this dish the flavor focus and strength display of your Mid-Autumn Festival party! **★Ingredients from our restaurant: Altair Australian Wagyu Beef Shoulder Dice Steak** 100% pure grass-fed wagyu. The carefully selected Tajima wagyu bloodline is combined with breeding, and the best pasture is selected from Tasmania, Gippsland and the Limestone Coast of South Australia. Finally, after 30 months of patient waiting, the cattle are allowed to grow naturally in a relaxed environment, creating a deeper beef flavor and taste! Dice steak is easy to cook, rich in layers, and full of aroma without being greasy. https://live.staticflickr.com/65535/54677334008_d2ede1e7bb_z.jpg **【Third course: Grilled Matsusaka pork roll with pineapple sauce】** This is a dish with summer fruity aroma as the main theme. Pineapple is paired with spicy ingredients such as onion, garlic, chili, cumin powder and red pepper powder to create a sweet and sour sauce soul that is spicy but not pungent. The crispy roasted Matsusaka pork rolls are full of fragrance, combined with the sweet and chewy pineapple sauce, creating a fresh and full taste in the mouth. This dish combines elements of Spain, Mexico and Taiwan. It is not only full of festive excitement, but also teaches you how to balance spicy and sour fruits to create a surprising and unique Taiwanese barbecue combination. In the class, we will teach you how to adjust the recipe to make it less spicy and the techniques for layering the aroma. It will definitely be the most recognizable dish at the barbecue party! **★Ingredients used in our restaurant: Taiwan’s 210 aged Matsusaka pork slices** Healthy pigs from Yunlin humanely raised farms are regularly inspected and have a production and sales history as well as the auxiliary certification of the Ministry of Economic Affairs CITD "High Quality Meat" program. The sliced Matsusaka lard is rich in fat and has been naturally aged for more than 210 days. The meat is sweet, crispy, tender and chewy, and the fat is sweet and not greasy. It is suitable for dry frying, grilling, shabu-shabu, stir-frying, rice bowls and many other dishes. **★Using our own ingredients: Handmade scallion pancakes (double the amount of scallions)** The high-cost premium unbleached flour and high-grade canola oil are used, and nearly 50% of the ingredients are chopped green onions, so you can taste the spicy aroma of local Taiwanese green onions in every bite. No need to add cooking oil or thaw, it can be directly put into the pot. It is the best choice for breakfast, midnight snack, or any time you feel hungry. **About this chef - [Jerry Happy Cooking Experience Room] Ye Chen** Born into a science class, he once worked in the restaurant of Michelin one-star chef Igor Macchia! Jerry believes that chefs are the spokespersons for food. It is very simple to create happy dishes. As long as you care about the ingredients, cook with care, and make the tasters happy, you can simply create a beautiful flavor with the food! The reason why food is delicious is because the chef sees this beauty and wants to pass it on to more people. This joy is not just for oneself, but needs to be shared to open up the happiness in everyone's heart! He is currently the operator and manager of [Jerry Happy Cooking Experience Room]. He has been a guest lecturer or co-organizer of events in well-known cooking classes "Self-Cooking Life" and "Kook Living" and natural food stores. He has rich teaching experience and has held many courses in Thomas Butcher Shop. He is one of the popular lecturers of Thomas cooking courses. https://live.staticflickr.com/65535/54677337424_0e06e46304_z.jpg