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Help from you guys please....ideas and suggestions....re cooking classes.....
- Thread starter joanietoo
- Start date
Oh...LOL....
not thinking of doing this as Hawaiian...but wish I lived with more lush tropical garden.....the last hurricane swiped down my gaden on one side of the house topping all the trees including the huge and lovely frangipani...so it is a bit bleak (although a frined of mine thinks our place is fantastic, sand pool!!!)
And he/they say it is not for swiming but for lunch and learning...and we have the sea view just at the deck!!
not thinking of doing this as Hawaiian...but wish I lived with more lush tropical garden.....the last hurricane swiped down my gaden on one side of the house topping all the trees including the huge and lovely frangipani...so it is a bit bleak (although a frined of mine thinks our place is fantastic, sand pool!!!)
And he/they say it is not for swiming but for lunch and learning...and we have the sea view just at the deck!!
Still thinkin'...
I just dropped your questions into here:
other source hereabouts for me to work from...all I can find on the web (all over the world) is the offer to stay and cook and these are quite expensive...
Na, you don't want people staying with you. You need to advertise locally. More on that later.
I want to offer just a morning/days do...I do have a studio for one couple which we could do a longer stay at a later date but for now I am thinking just of a day thing.
No, get those darn people out of there. Being a hotel would take the fun out of it. You'd have 2 sets of issues to care for.
Food is expensive here so I cant do it as cheaply as I see in Thailand for eg....
Don't I know it!!
how much would you pay for:
1......pick up at 9.30am a drive to the market place......buy some foods...I will have to have other foodstufs either soaking (like salt fish)
Pass by a smallholding for some veg/salad and back to my house.....Cook and eat from 11.30am, finish 2pm......
Seems like a quick eat and run at the end. Would that really be enough time? Could you arrange for one of the dive boat guys to pick these folks up at maybe 3 designated spots and drop them off there, and extend the afternoon another hour, for questions and relationship-building? The prearranged travel will prevent any stragglers at your place.
AND who pays for the ingredients?...some of these like crayfish is quite expensive...
A BIG help/suggestion on this please...
YOu pay for the indredients, but you set the price based on what they will be eating. And you have to let them know ahead, that crayfish will naturally be considered a luxury and the price reflects that. They can figure that out.
2.....Then...how do they get away from my house....I dont want to hit the traffic and take them home...
I love those dive boat guys. They're always williing. I imagine they have small buses for the dive operations? Or the small tourist buses.
3....I could do this in their villa/condo but so often I would have to lug loads of pots and pans...and then I would also have to wait till they finished eating to wash up/take my dishes home again.....(unless I use foil pans...could work for a few dishes).
I think you need to have decent supplies so people will realize that you know what you're doing. YOu never know what you're getting with someone else's abode. And condos are notoriously ill-equipped.
The fish here is dubious because of siguatura, we get most frozen....also we use frozen conch a lot as it is fished out...crayfish is hard to buy at the market, I'd organize that through another source.......
Ya, did I mention a lesson on testing barracuda for edibility? The conch is fished out all over the Caribbean; most seems to come from the Honduras. You could find one, however, just to show them how intersting it is to shell.
I have this idea so far (very loose)...
Met with a rum/fruit drink and the recipe
But they should watch you make it. Make it special!
Appertizer: Accras (salt fish balls...fried) with greens and dip. or Okra (lady fingers..fried)
Starter: Soup....pumpkin, (called punkin just north of you) sweet potato, or whatever.
Sounds good. Also marinated conch on crackers. (Do you think I love conch??) But are you going to demonstrate it for them? (there's another ecology lesson there about what happens with overfishing...a serious prediction expected to become a severe problem in 30 years worldwide)
I'm still thinking about more soups.
Entree: Fish, crayfish, conch curry, chicken curry salad or whatever.
Dessert: Ummmmmm, there are a few to choose from.
We grow our own coconuts so I thought I could get the gardener to show them how to open one ...use it too...or drink from it.
Make him a star. We all love him anyway. People love to do that with coconuts but don't know how. I always get a laugh when I see people paying $2 for coconuts at the supermarkets when they are falling free all around them. Give them a laugh as well.
We also grow some things we can pick but the garden is not prolific and does not produce loads for more than a few months.
A trip through your garden would be lots of fun.
This must be easy for them to do on their own....it must pay me to do this and give them a good outing and meal.
I'll write up the fish 'recipe' shortly. It's very easy and they can be assured that it has a local flavour as it was taught to me by a local divemaster.
I think this needs lots of planning but you have a whole shoulder and low season to do that, don't you?
TIA
I just dropped your questions into here:
other source hereabouts for me to work from...all I can find on the web (all over the world) is the offer to stay and cook and these are quite expensive...
Na, you don't want people staying with you. You need to advertise locally. More on that later.
I want to offer just a morning/days do...I do have a studio for one couple which we could do a longer stay at a later date but for now I am thinking just of a day thing.
No, get those darn people out of there. Being a hotel would take the fun out of it. You'd have 2 sets of issues to care for.
Food is expensive here so I cant do it as cheaply as I see in Thailand for eg....
Don't I know it!!
how much would you pay for:
1......pick up at 9.30am a drive to the market place......buy some foods...I will have to have other foodstufs either soaking (like salt fish)
Pass by a smallholding for some veg/salad and back to my house.....Cook and eat from 11.30am, finish 2pm......
Seems like a quick eat and run at the end. Would that really be enough time? Could you arrange for one of the dive boat guys to pick these folks up at maybe 3 designated spots and drop them off there, and extend the afternoon another hour, for questions and relationship-building? The prearranged travel will prevent any stragglers at your place.
AND who pays for the ingredients?...some of these like crayfish is quite expensive...
A BIG help/suggestion on this please...
YOu pay for the indredients, but you set the price based on what they will be eating. And you have to let them know ahead, that crayfish will naturally be considered a luxury and the price reflects that. They can figure that out.
2.....Then...how do they get away from my house....I dont want to hit the traffic and take them home...
I love those dive boat guys. They're always williing. I imagine they have small buses for the dive operations? Or the small tourist buses.
3....I could do this in their villa/condo but so often I would have to lug loads of pots and pans...and then I would also have to wait till they finished eating to wash up/take my dishes home again.....(unless I use foil pans...could work for a few dishes).
I think you need to have decent supplies so people will realize that you know what you're doing. YOu never know what you're getting with someone else's abode. And condos are notoriously ill-equipped.
The fish here is dubious because of siguatura, we get most frozen....also we use frozen conch a lot as it is fished out...crayfish is hard to buy at the market, I'd organize that through another source.......
Ya, did I mention a lesson on testing barracuda for edibility? The conch is fished out all over the Caribbean; most seems to come from the Honduras. You could find one, however, just to show them how intersting it is to shell.
I have this idea so far (very loose)...
Met with a rum/fruit drink and the recipe
But they should watch you make it. Make it special!
Appertizer: Accras (salt fish balls...fried) with greens and dip. or Okra (lady fingers..fried)
Starter: Soup....pumpkin, (called punkin just north of you) sweet potato, or whatever.
Sounds good. Also marinated conch on crackers. (Do you think I love conch??) But are you going to demonstrate it for them? (there's another ecology lesson there about what happens with overfishing...a serious prediction expected to become a severe problem in 30 years worldwide)
I'm still thinking about more soups.
Entree: Fish, crayfish, conch curry, chicken curry salad or whatever.
Dessert: Ummmmmm, there are a few to choose from.
We grow our own coconuts so I thought I could get the gardener to show them how to open one ...use it too...or drink from it.
Make him a star. We all love him anyway. People love to do that with coconuts but don't know how. I always get a laugh when I see people paying $2 for coconuts at the supermarkets when they are falling free all around them. Give them a laugh as well.
We also grow some things we can pick but the garden is not prolific and does not produce loads for more than a few months.
A trip through your garden would be lots of fun.
This must be easy for them to do on their own....it must pay me to do this and give them a good outing and meal.
I'll write up the fish 'recipe' shortly. It's very easy and they can be assured that it has a local flavour as it was taught to me by a local divemaster.
I think this needs lots of planning but you have a whole shoulder and low season to do that, don't you?
TIA
Methinks it would be prohibitively expensive. The recipe, of course, with some tidbits on origin,
history, etc. of the dish. But let them buy their own ingredients.
Again, though, I think it would be good to offer them small sizes of the ingredients so that they can make it on their own. But sell it, only if they want it.
history, etc. of the dish. But let them buy their own ingredients.
Again, though, I think it would be good to offer them small sizes of the ingredients so that they can make it on their own. But sell it, only if they want it.
If I were doing this seriously, differentiation would be key. I'd have to offer something that no
one else does, yet. Of course, something that is seen to make it a really special 'value-added' way to spend holiday time.
I still like the idea of cooking it together in the daytime, then arranging a fire on the beach at night to cook and eat it with spouses. Party time! Now that, you could charge a lot for. (Oh ya, looks like that was in the first message)
one else does, yet. Of course, something that is seen to make it a really special 'value-added' way to spend holiday time.
I still like the idea of cooking it together in the daytime, then arranging a fire on the beach at night to cook and eat it with spouses. Party time! Now that, you could charge a lot for. (Oh ya, looks like that was in the first message)
More room for a colourful umbrella. Give them some stories on the hurricane (they're hard
for people to imagine if they haven't seen them).
And as an afterthought, I'd keep the stories short so you can stay on topic...food, and not to get yourself off focus as well.
And a sea view makes it more special.
for people to imagine if they haven't seen them).
And as an afterthought, I'd keep the stories short so you can stay on topic...food, and not to get yourself off focus as well.
And a sea view makes it more special.
As a tourist I would want to pay one flat fee...for everything.
Maybe you can hire a driver to take them back? I dont' think they should be responsible for that.
I would have the demo/lunch food already bought and only pick up a few items at the markets to limit the time, but give them a flavor. I walked around the meat markets on the islands we were on and I'd be afraid to buy anything there on my own.
Have a spice package prepared for them to take with them.
Keep at least one item simple enough that they can prepare it at home with a similar food. Small snacky nibbles already prepared stretch out a meal and keep them busy. A fish and a salad would make me happy.
I love the idea of greeting them with a drink...but maybe a small snack too since they may have an empty stomach thinking they'll be eating later.
I would pay $50 for this experience.
And I love whoever mentioned telling them stories about the island. That's the BEST part.
Maybe you can hire a driver to take them back? I dont' think they should be responsible for that.
I would have the demo/lunch food already bought and only pick up a few items at the markets to limit the time, but give them a flavor. I walked around the meat markets on the islands we were on and I'd be afraid to buy anything there on my own.
Have a spice package prepared for them to take with them.
Keep at least one item simple enough that they can prepare it at home with a similar food. Small snacky nibbles already prepared stretch out a meal and keep them busy. A fish and a salad would make me happy.
I love the idea of greeting them with a drink...but maybe a small snack too since they may have an empty stomach thinking they'll be eating later.
I would pay $50 for this experience.
And I love whoever mentioned telling them stories about the island. That's the BEST part.
What Mar said plus...I wouldn't expect Disney quality and love to experience
really how locals live and eat. I think it would be great to see how you use your outside/stove area. And you don't need restaurant quality cooking vessels but...I would expect the ultimate in cleanliness. I love Marg's idea of a class preparing the food early in the day and then taking it to the beach with the spouses. I would jump all over that one. I'm going to watch this thread for ideas. I look forward to the whole fish recipes.
really how locals live and eat. I think it would be great to see how you use your outside/stove area. And you don't need restaurant quality cooking vessels but...I would expect the ultimate in cleanliness. I love Marg's idea of a class preparing the food early in the day and then taking it to the beach with the spouses. I would jump all over that one. I'm going to watch this thread for ideas. I look forward to the whole fish recipes.
amanda_pennsylvania
Well-known member
I think a guided trip through a market would be good.
I love going to local markets, but usually have no idea what I'm looking at. People who love to cook like meeting who grows/sells their food. That would fit in nicely with the whole "buying local" movement.
In truth, most people can cook these recipes on their own because most ingredients are available most places. The strength of an experience like this is in the locale, your stories, and how you build relationships. That's what will make it special.
I love going to local markets, but usually have no idea what I'm looking at. People who love to cook like meeting who grows/sells their food. That would fit in nicely with the whole "buying local" movement.
In truth, most people can cook these recipes on their own because most ingredients are available most places. The strength of an experience like this is in the locale, your stories, and how you build relationships. That's what will make it special.
amanda_pennsylvania
Well-known member
I agree about the markets. They can seem overwhemling to a tourist.
Even one who WANTS to explore them.
Even one who WANTS to explore them.
Thank you folk, I have much to work on.
I have a small place but everyone who comes here gets all swooney about the whole ambiance ...this is usually at night.....it is stunning (I know, she says smugly) but during the day???
The kitchen is big and good for this sort of thing.....
I have a small place but everyone who comes here gets all swooney about the whole ambiance ...this is usually at night.....it is stunning (I know, she says smugly) but during the day???
The kitchen is big and good for this sort of thing.....
I don't know what the relative prices are like where you are, but since you
say it's expensive there, I'd expect to pay $85 all inclusive (transportation too, if it makes sense.) I've always had to provide my own transportation to the central meeting place, whether it's a tourist shop or the actual place we're cooking at.
In Mexico, David had cab drivers lined up (people he used regularly) to take us to the market and bring us back to where we are cooking. We met at the place of instruction for a light breakfast & coffee. Once everyone arrived, he'd give us a lowdown on himself, what we will be preparing for the day, and what is unique about the market we will be attending. He also gave everyone a short shopping list (he paid when we found it) but it was fun for us to have a particular eye in hunting for ingredients.
After the market, we'd come back, unload groceries and do our cooking demo. We'd end with with a seated dinner.
Also, in Paris, David Leibovitz does chocolate walking tours. He's got a 4 person minimum and charges something like $250 per person? I can't remember. Also, I'd grab the disclaimer from David's website: http://www.davidlebovitz.com/tours/
As for the menu, do what makes sense and is intriguing, regionally. Some fish or shellfish would be nice (it is the islands, aferall) if you can get good stuff. Honestly though, as a student I'd be more focused on a regional tie in, whether it's pork, beef, chicken...it really doesn't matter as long as it's good. You be the judge--especially based on food prices. The mark of any good chef is to figure out how to make good food with a liveable profit margin.
I think you can get lots of good info from the Los Dos Website. I've linked it here.
http://www.los-dos.com/cooking/
say it's expensive there, I'd expect to pay $85 all inclusive (transportation too, if it makes sense.) I've always had to provide my own transportation to the central meeting place, whether it's a tourist shop or the actual place we're cooking at.
In Mexico, David had cab drivers lined up (people he used regularly) to take us to the market and bring us back to where we are cooking. We met at the place of instruction for a light breakfast & coffee. Once everyone arrived, he'd give us a lowdown on himself, what we will be preparing for the day, and what is unique about the market we will be attending. He also gave everyone a short shopping list (he paid when we found it) but it was fun for us to have a particular eye in hunting for ingredients.
After the market, we'd come back, unload groceries and do our cooking demo. We'd end with with a seated dinner.
Also, in Paris, David Leibovitz does chocolate walking tours. He's got a 4 person minimum and charges something like $250 per person? I can't remember. Also, I'd grab the disclaimer from David's website: http://www.davidlebovitz.com/tours/
As for the menu, do what makes sense and is intriguing, regionally. Some fish or shellfish would be nice (it is the islands, aferall) if you can get good stuff. Honestly though, as a student I'd be more focused on a regional tie in, whether it's pork, beef, chicken...it really doesn't matter as long as it's good. You be the judge--especially based on food prices. The mark of any good chef is to figure out how to make good food with a liveable profit margin.
I think you can get lots of good info from the Los Dos Website. I've linked it here.
http://www.los-dos.com/cooking/
Fried Fish Balls
An Accras recipe...Salt fish cakes.
2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp finely chopped green onions, or chopped parsley or chopped coriander.
½ lb, salted cod fish, pre soaked in 3 changes of water then cooked and flaked
Hot pepper finely chopped(but as much as you think you can use)...I use about a big teaspoon as my DH does like great heat
Heat the oil, saute the onions until they are just wilted.
Place flour, baking powder and salt in bowl.
Make a well in center add beaten egg, melted butter and milk.
Mix together lightly, then add the onions, spring onion greens and flaked cod fish.
Add seasoning ie salt (to taste) and fresh black pepper.
Stir well.
Drop by tablespoon full into hot oil, do not over-crowd pan.
Serve hot on a clean sea-grape leaf
Dip into a mixture of mayonaise and Matouke's sauce. (This is a HOT Creole sauce, be careful)
Or make a Sauce Chiene (Dog Sauce)
An Accras recipe...Salt fish cakes.
2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp finely chopped green onions, or chopped parsley or chopped coriander.
½ lb, salted cod fish, pre soaked in 3 changes of water then cooked and flaked
Hot pepper finely chopped(but as much as you think you can use)...I use about a big teaspoon as my DH does like great heat
Heat the oil, saute the onions until they are just wilted.
Place flour, baking powder and salt in bowl.
Make a well in center add beaten egg, melted butter and milk.
Mix together lightly, then add the onions, spring onion greens and flaked cod fish.
Add seasoning ie salt (to taste) and fresh black pepper.
Stir well.
Drop by tablespoon full into hot oil, do not over-crowd pan.
Serve hot on a clean sea-grape leaf
Dip into a mixture of mayonaise and Matouke's sauce. (This is a HOT Creole sauce, be careful)
Or make a Sauce Chiene (Dog Sauce)