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UID:823f9687c7deee3ce4f337408cd3546c
CATEGORIES:DEFAULT
CREATED:20160927T195515
SUMMARY:THE FRENCH BAGUETTE IN VIETNAM: EUROPEAN BAKING ON THE STREETS OF HANOI
LOCATION:Edgewater\, 36 Sutton Road\, Hilton
DESCRIPTION:Of all Southeast Asian cuisine, Vietnamese food is the most accessible to t
 he Western palate following a hundred years of cross-cultural influence dur
 ing French colonial rule. Graeme Taute from The Wild Bread Co. & Gere V
 ictor will be running a course exploring the French influence on Vietnamese
  cuisine – and particularly that of the northern city of Hanoi – on Saturda
 y 15 October 2016. The day will start with participants making & enjoyi
 ng a classic Vietnamese breakfast: Beef Noodle Soup (Pho Bó). A 6-hour hand
 s-on course will follow with participants making the now famous Vietnamese 
 baguettes (Bánh Mí) with 2 traditional fillings: Char Grilled Pork Skewers 
 (Thit Nuong) & Green Tea Smoked Duck (Vit Xông Khói). Several accompany
 ing dishes – such as Chicken & Pork Liver Pâté (Patê Gan Ga Heo) – will
  also be demonstrated, and form part of an extensive lunch. Finally partici
 pants will make two French/Vietnamese traditional puddings: Cooking Lime Cr
 ème Brûlée (Banh Kem Brulee) and Pandan & Ginger Panna Cotta (Suong Gun
 g Lá Dúa). Date: Saturday 15 October 2016\nTime: 10h00 - 16h00\nCost: R850.
 00, includes ingredients, course notes, breakfast & lunch\nVenue: EDGEW
 ATER, 36 Sutton Road, HILTON In order to book for either course email Graem
 e on This email address is being protected from spambots. You need JavaScri
 pt enabled to view it.
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		. The relevant banking d
 etails will be sent to you. Kindly email proof of payment to confirm your b
 ooking.
X-ALT-DESC;FMTTYPE=text/html:<div style="text-align: justify;">Of all Southeast Asian cuisine, Vietnames
 e food is the most accessible to the Western palate following a hundred yea
 rs of cross-cultural influence during French colonial rule. Graeme Taute fr
 om The Wild Bread Co. & Gere Victor will be running a course exploring the 
 French influence on Vietnamese cuisine – and particularly that of the north
 ern city of Hanoi – on Saturday 15 October 2016. The day will start with pa
 rticipants making & enjoying a classic Vietnamese breakfast: Beef Noodle So
 up (Pho Bó). A 6-hour hands-on course will follow with participants making 
 the now famous Vietnamese baguettes (Bánh Mí) with 2 traditional fillings: 
 Char Grilled Pork Skewers (Thit Nuong) & Green Tea Smoked Duck (Vit Xông Kh
 ói). Several accompanying dishes – such as Chicken & Pork Liver Pâté (Patê 
 Gan Ga Heo) – will also be demonstrated, and form part of an extensive lunc
 h. Finally participants will make two French/Vietnamese traditional pudding
 s: Cooking Lime Crème Brûlée (Banh Kem Brulee) and Pandan & Ginger Panna Co
 tta (Suong Gung Lá Dúa).<div> </div><div>Date: Saturday 15 October 2016<br 
 />Time: 10h00 - 16h00<br />Cost: R850.00, includes ingredients, course note
 s, breakfast & lunch<br />Venue: EDGEWATER, 36 Sutton Road, HILTON</div><di
 v> </div><div>In order to book for either course email Graeme on <span id="
 cloak0b6800a56678ae4d2592a4016b2bc422">This email address is being protecte
 d from spambots. You need JavaScript enabled to view it.</span><script type
 ='text/javascript'>
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		</script>. The relevan
 t banking details will be sent to you. Kindly email proof of payment to con
 firm your booking.</div></div>
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
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DTSTAMP:20260907T154418
DTSTART;TZID=Africa/Johannesburg:20161015T100000
DTEND;TZID=Africa/Johannesburg:20161015T160000
SEQUENCE:0
TRANSP:OPAQUE
END:VEVENT
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