Wir verwenden Cookies, um Inhalte und Anzeigen zu personalisieren, Funktionen für soziale Medien anbieten zu können und die Zugriffe auf unsere Website zu analysieren. Details ansehen…
Freitag
04
MAI

Rellenong Bangus and Chicken Galantina Workshop

10:00
16:00
Heny Sison Culinary School
Organisator der Veranstaltung Heny Sison Culinary School

Anfahrt

Kategorie
#var:page_name# cover

RELLENONG BANGUS AND CHICKEN GALANTINA WORKSHOP P4,000
by Chef Juan Carlo Estagle

In this one-day workshop, each student will learn how to debone a whole bangus and a chicken (French-style), and make them into a relleno and a galantine (Ballotine). Each student will be give a different recipe to make, from classical seafood rellenong bangus, to rellenong bangus with embotido filling; and classical chicken galantine, Spanish-style chicken galantine to French chicken ballotine.

Hands-on class. Apron is included. Please bring hand towel and food containers.

To book a slot, send your name, address, email, and contact number through:
• Facebook message
• Email - info@henysison.com
• Phone - (02) 726 5316

All classes are on a first-come, first-served basis. We accept walk-ins for classes with open slots. Cash and check payments only.

Ort der Durchführung der Veranstaltung

Heny Sison Culinary School