Market to Fork Private Class

Sobre nosotros

We will start the Market to Fork cooking experience at one of over 30 food markets that are located in the city of Barcelona. Let´s imagine the famous La Boquería Market.

By choosing this fish or another one, this meat or the other, our dish will be totally different. Social cooker, Yves, will explain all the details about the fresh products that are right in front of you and suggest numerous dish options that come to mind. At the end of the market / groceries tour you will decide on a menu to be elaborated in a hands-on cooking class format.

After the market, we will go get the remaining groceries and move to a location where everything is ready for the cooking class, far from the market noise. After the class, we will taste our culinary creations paired with Catalan wine and have some conversations about Spanish and Catalan Culture.  

Menú

We will discover the La Boqueria Market together, where Chef Yves will explain the many options that pop up in his mind to elaborate a full meal. You will choose the menu, the groceries will be done and after walking to his private home, you will get involved in a hands-on cooking class, guided at any time by your private chef Yves!

Get inspired by some examples of what you can expect from this hands-on cooking experience.

Starter examples:

Have you ever heard about Escalivada? It literally means “cooked in hot ashes” and it consists of cooking red pepper, onion, and eggplant to get a smokey taste on them.

Discover how to elaborate the Catalan Romesco Sauce, which is traditionally used to eat the grilled calçots, a type of scallion or green onion. The main ingredients are grilled tomatoes, garlic head, almonds, hazelnuts, and ñora pepper meat.

Main Dish examples:

Have you heard of the Catalan Surf and Turf Dishes? Can you imagine a meatball stuffed with cuttlefish tentacles and stewed in a fish broth or chicken stew with crayfish and mussels? Either could easily happen in the Market to Fork experience.

Rather than creating the worldwide well-known seafood paella, we could elaborate black rice, colored with the ink of the cuttlefish, and include seasonal artichokes. Another option could be to make Arroz Caldoso, which is rice in broth with lobster.

We could also use fresh fish from the Mediterranean Sea: sole fish with almond cream, monkfish and hake casserole, cuttlefish with potatoes, the options are endless!

Dessert examples:

Pears cooked in red wine with spices, such as cinnamon, clove, and anise, that will remind you of Christmas time.

Catalan cream: where you will end the dessert torching a layer of sugar to caramelize it!

Programa

Morning Class

• 10:00 am: Meet at La Boqueria for the market tour
• 11:30 am: Hands-on cooking class
• 1:00 pm: Taste our creations

Evening Class

• 5:00 pm: Meet at La Boqueria for the market tour
• 6:30 pm: Hands-on cooking class
• 8:00 pm: Taste our creations