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Cooking with Madden’s Executive Chef Matias

Cooking with Madden’s Executive Chef Matias

Indulge your Cooking Passion and sign up for one, two…or all of the classes! After class you’ll feast on the evening’s creation! (refreshments additional) When: March 2012, classes begin at 5 p.m.

Where: The Classic Grill at Madden’s

How: call Madden’s on Gull at 218.829.2811 to register Cost: One session/$35; Four sessions/$120

Class Schedule

Tuesday, March 6: Tapas & Wine

In this class, you will learn about the most typical (and world famous) Spanish appetizers…the Tapas. Matias will prepare a selection of cold and hot tapas using chicken, seafood, fish and different sausages. You will also taste and learn about the most important Spanish wines.

Thursday, March 8: Bacon

Bacon is one of the tastiest ingredients in the culinary world. You’ll learn the process of making bacon, how to cure, smoke, and cook it. The class will focus on preparing different dishes using bacon as a main ingredient as well as a complement to others.

Tuesday, March 13: Traditional Swiss & Chocolate Fondues

Chef Bob Schuld will lead this class. You will begin by exploring the ingredients and procedures of making an authentic Swiss cheese and chocolate fondue. Chef Schuld will also suggest appropriate wine pairings with your deliciously prepared fondue.

Tuesday, March 20: From Matias’ Smoker

You’ll learn how to smoke different foods using a professional smoker or a simple grill at home. The class will explore smoking hot and cold food, brines, and marinades. You will also learn about curing. Matias will prepare different dishes using pork, chicken, fish and seafood.

Thursday, March 22: Olive Oil and Balsamic Vinegar

Olive oil and balsamic vinegar are two of the most important ingredients in the culinary world. In this class, you will learn about the different kinds of olive oil and balsamic vinegars, their origins, and how to use them at their best. The sample dishes will include infused oils and vinegars.

Tuesday, March 27: Chilean Wine, Snacks and Refreshments

Chilean gastronomy has so much to offer and what can be better than to discover it together? In this class you’ll learn recipes from different regions of Chile including appetizers, entrees and drinks with fresh fruit. Matias will also share culinary ideas from Chile.

Thursday, March 29: Summer Grilling

There isn’t a better way to enjoy time with family and friends than by grilling in the summer. In this class, the grill will be used as much as possible to prepare vegetables, meats and seafood. You will have the opportunity to examine marinades, seasonings and sauces that will enhance your grilling experience. A sample of different beers and drinks will be provided to prepare you for your Memorial Day grilling experience.

About Chef Matias Latorre

Matias Latorre Ellsworth began his career in Santiago, Chile. Matias attended culinary school for four years with a special French degree, B.T.S. from the University of Toulouse, France in Restaurant and Hotel administration. He also completed different course of Enology and competed in “culinary competitions”.

Traveling around the world, Matias worked as a cook at The Ritz- Carlton Tyson Corner and at the Grand Hyatt in Santiago, Chile, also gaining culinary experience as a Sushi Chef. Matias was Chef Tournant in different restaurants such as The Wildflower and Cucina Rustica in Vail, Colorado, along with chef de Cuisine in a fine dining steak house in Santiago, Chile, as well as the restaurant manager at a French Bistro and Cucina Rustica Italian Restaurant. Matias has been Chef de cuisine at the Restaurant at Madden Inn for four seasons, The Classic Grill at Madden’s and currently chef at the Madden Lodge Dining Room.

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