“One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Woolf
A NEW CLASS OF DINING
Many clients and friends have asked me to do a cooking class. A few nights ago I did a dinner and the guests pulled their chairs into the kitchen and watched me prepare their dinner. I was inspired because we talked about food: the origins of the dishes I was preparing, how one purchases at market and anecdotes about the various ingredients or where I had first tasted a dish in Europe….
Food is exciting. In fact, I can’t think of anything more interesting than food and I like to share this enthusiasm with the people I feed.
This class will be interactive. We will meet at a local market in the Zona Romantica and shop for our food. Then we will go to a beautiful private home and prepare the meal. At sunset we will sip wine on the terrace and enjoy the fruits of our labor.
I will teach some classical French technique and show participants how I think about flavors and combinations. The class will be limited to 15 participants.
The cost of the class is 650 pesos and includes all food, wine and instruction. Some may not wish to meet at market and instead come directly to the house for the preparation. This is fine. If you wish to attend please email me at email@example.com for a reservation which must be prepaid to insure attendance.
The class will be held on February 27th. We will meet at the market at 2:30 and then make our way to the home which is located on Pulpito a short walk from the market.
Bring an appetite! While the food we prepare will be market based – meaning we will choose what products look the best on that particular day – there is sure to be an Allium Tart (Shallots, Leeks, Garlic and Onion) and some classic French sauces to name but two items.
ABOUT SETH CLOUTMAN
Chef Seth was born in New England and many of his dishes reflect his love of the cuisine of the North East.
At an early age Seth made his way to New York and then to Paris. where he learned his love of food and dining. It was from his mother’s and grandmother’s friends in France that his love of food and dining was refined. It was also there that he took the technical classes to master the core principles of French cuisine.
After returning to New York City he began a catering business and worked in many fine restaurants before moving to the West Coast.
San Francisco saw his introduction to California Cuisine and, in particular, the food of Alice Waters of Chez Panisse in Berkeley. To this day Seth’s cooking is heavily influenced by Waters’ philosophy of fresh and local products being prepared using classical French technique.
Upon returning to New York City, Seth worked in restaurants until he opened his own first restaurant, Lanesville Kitchen. He then later himself in Australia where he took on the challenge of running a Spanish Tapas kitchen before he opened his own restaurant there featuring French Bistro Fare.
Seth relocated to Puerto Vallarta nearly two years ago where he was the Executive Chef of the hit restaurant, Coconuts Bar & Grill. Today Seth does private chef and catering events solely. He loves Mexico and the foods that are offered here