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Extreme Cheese
2-day Regional Italian Wine & Cheese Feast and Workshop

• Live cheese making workshop
• Degustation of 20 artisan cheeses from North and South Italy
• Wine and cheese pairing
• Live cooking demo and tasting


July 25 - 26, 2015, Costa Mesa, CA


Includes Certificate of Completion by the Italian Culinary Institute

Reserve your space now!
Chef Mark McDonald
Tel:+1. (714) 545-1411
chefmarkmcdonald@yahoo.com


Reserve your space now! Tel:+1. (714) 545-1411 - chefmarkmcdonald@yahoo.com

A Gastronomic Journey through Italy

Still-life with Fruit, Nuts and Cheese
Floris van Dyck (1613)

Master Chef John Nocita of the Italian Culinary Institute, Italy and Old Vine Café bring you on an exciting educational and epicurean journey featuring the cheeses of Italy. During two full immersion days, this unique program gives participants a profound understanding and tasting of several of Italy's best, and least known cheeses many of which have never been introduced in the USA.

Savor the experience as you learn to make several of Italy's best artisan cheeses, cook cheese-based specialties, understand the truths and myths about "Italian food" and bridge the gap between classic Italian cuisine and modern standards of healthful eating. This two-day course is designed for culinary professionals and home cooks alike!

 


The Total Cheese Experience

Live cheese making workshop

For over three thousand years the ingredients for cheesemaking have remained the same: milk, salt and rennet. By varying the techniques of how cheeses are made, cheese makers continue to produce thousands of cheeses worldwide that taste distinctively different from one another with just these three simple, and natural, ingredients.

The first cheesemakers, casari in Italian, date back to the Sumerian civilization of three thousand years BC and progressed significantly during the Roman Empire. All of the cheese produced at this time was made solely from these ingredients. Knowing and understanding the history of cheesemaking throughout the centuries enables modern cheesemakers to recognize the cheese of yesterday, and by watching its evolution, to create the cheese of tomorrow...

Workshop includes:

Background & History; Raw Materials; Flavor Perception & Gustatory Analysis

  • The history of cheese
  • An examination of the principle raw ingredients used for artisan Italian cheesemaking and selecting the best products available
  • Milk: Cow, sheep, goat and buffalo Pasteurized vs. Un-Pasteurized: realities and myths
  • Salt and spices
  • Rennet: animal and vegetable; liquid, paste or powder.
  • Flavors
  • Seasonality, microclimate, diet, religious considerations and availability of products

The phases of cheesemaking

  • Acidification Mesophilic or thermophilic cultures
  • Rennet Choosing appropriate type and dosage
  • Cutting Curd Determining the desired texture of each cheese
  • Pressing Curd Shaping and forming
  • Ripening Salting, flavoring and setting aging parameters
  • Rinds and molds
  • Chemistry review
  • The importance of temperature
  • Overview of all the tools necessary for cheesemaking
  • Safety and Hygiene

Cheese Production

  • Cow's milk cheeses: soft, hard and aged
  • Sheep's milk cheeses: soft, hard and aged
  • Goat's milk cheeses: soft and hard
  • Smoked cheeses
  • Personal cheeses

  • Ricotta Romano Salata with volcanic sea salt from Etna, Sicily.

Degustation of 20 artisan cheeses from North and South Italy

There are twenty regions of Italy, each with its own distinct cuisine. Just as dishes vary from different parts of Italy, so do cheeses. While the ingredients are mostly identical (milk, salt and rennet), each cheese is significantly different from one another because of several variables. During this Tasting Seminar, participants will eat several of Italy's best known cheeses and understand what factors have contributed in giving them their special flavors followed by a tasting of cheeses never introduced in the USA before.

Degustation and gustatory analysis are indispensable parts of learning. They are the processes by which culinarians taste and analyze each single ingredient and classifies them according to type and texture, intensity and, most importantly flavor. This enables cheesemakers to create classic delicacies authentically or to make suitable substitutions in order to make their own personal cheeses.

Once participants have learned the necessary techniques for making perfect cheese, any cheese can be customized for every taste. This spicy peperoncino and oregano is flavored while the curds are still warm, formed for less than an hour and is ready to eat in days or can be aged for years!

Wine and cheese pairing

If cheese is the heart of Italian cuisine then surely wine is the soul! Chef/Sommelier Mark McDonald, owner of Old Vine Café, takes the mystery out of understanding Italian wines from different areas of Italy. Through tastings and study materials, participants will understand how to pair regional wines with corresponding cheeses and cuisines as well as fusing Italian wines into other cuisines. Some of Italy's best and least known wines are studied and tasted.

In addition to several wine tastings, participants will be given an overview of Italian wine classifications and how they are coded by Italian and international law including DOCG, DOC, IGT and VDT.

'Caprino in Cenere'
Goat cheese aged in ash

Live cooking demo and tasting

An exclusive event as a master chef spans the regions of Italy with classic dishes dating back millenniums and modern assemblies never seen before. This culinary presentation allows participants not only to learn to prepare fabulous delicacies but also gives the techniques necessary to create scores of different variable dishes for each one presented.

Improvisation and innovation are very important both in dining out and in the home. Modern eating trends, healthier foods, individual tastes, availability of raw ingredients, etc., are all factors in the evolution of cuisine. At the same time, when we are 'updating' a recipe, we must do so while retaining as much integrity as possible to the original recipe and, specifically, the original flavor. This adherence to a dish's roots isn't solely for the sake of tradition but for the fact that many of these famous Italian dishes have remained popular for centuries because local chefs and nature got them right the first time!

Finally, the chef presents La Cucina Espressa, Mediterranean Cooking in under 20 minutes. The techniques used in these preparations give participants the ability to create literally hundreds of unique, healthy and colorful "express" dishes.

Angel Hair Pasta with Calamari, Scorched Tomato and Basil Salsina
...a delicious masterpiece that is prepared in just ten minutes!


Extreme Cheese
2-day Regional Italian Wine & Cheese Feast and Workshop

When?
Saturday July 25, 2015 12:00pm – 5:00pm
Sunday July 26, 2015 11:00am – 3:00pm

Where?
Surfas Culinary District - 3309 Hyland Ave - Costa Mesa, CA

$275 per person for both days
(includes tax and gratuity)

Reserve your space now!
Chef Mark McDonald
Tel:+1. (714) 545-1411
chefmarkmcdonald@yahoo.com

Payment is due upon reservation and space is limited.


Certified Program by the Italian Culinary Institute

EXTREME CHEESE
Fact Sheet

Dates
July 25 - 26, 2015
Times
July 25: 12:00pm – 5:00pm
July 26: 11:00am – 3:00pm
Location
Surfas Culinary District
3309 Hyland Ave

Costa Mesa, CA
All-inclusive Price
$275 per person for both days
(includes tax and gratuity)
Reserve your space now!
Chef Mark McDonald
Tel:+1. (714) 545-1411
chefmarkmcdonald@yahoo.com
All are welcomed!
Culinary professionals, students and home cooks.

Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!
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EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.

 

Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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