Course - Everyday Abundance: resources to brighten up your everyday plates by Bon Aprofit

EXPERIENCE DESCRIPTION

A course to rediscover everyday cooking through abundance, colour and creativity. Across four workshops we'll discover simple, versatile resources —base recipes, condiments and little tricks— that completely transform the way you cook and understand everyday dishes, bringing more colour, flavour and texture to every meal.

We'll also explore the great diversity of varieties within each fruit and vegetable, discovering that there isn't just one kind of squash, one kind of courgette or one kind of tomato. We'll work with different varieties of squash, courgettes, tomatoes, carrots, aubergines and other seasonal produce to observe how their shapes, colours, textures, aromas and flavours change. A way of celebrating cultivated biodiversity and the richness of local produce.

We'll turn the kitchen into a little Everyday Food Lab, a space to experiment with different preparations, techniques and combinations, working mainly with local, organic and seasonal produce. Because nature is the best recipe.

The four workshops form a complete, complementary journey: each one focuses on a different type of preparation, so that together they cover all the resources you need to cook with greater freedom all year round.

• Session 1: The basics that change everything: vegetable pâtés, creative vinaigrettes and salads, and confits, macerations and escabeches. The base pantry that gives flavour to all your cooking.

• Session 2: Texture and the complete plate: preserves, savoury toppings and granolas, and complete dishes with seasonal vegetables. The finishing touch, and how to build a plate with vegetables at its centre.

• Session 3: Dishes with more body: macerations, sautés, bakes and stuffed dishes, seasonal soups, and fish in escabeche, marinated and confit. More elaborate, comforting recipes.

• Session 4: To impress: savoury vegetable cakes and sauces, crisps and creative toasts, and fish in escabeche, marinated and confit. The most show-stopping preparations, to enjoy and share.

The final line-up of each workshop is limited to preparations/tastings, adapted to the produce and varieties available in each season.

BON APROFIT

Clara is the heart and soul of Bon Aprofit, a project that blends healthy, sustainable gastronomy with creativity and design.

The seasons serve as the starting point for her creations, and she always uses high-quality, organic, and seasonal ingredients.

Bon Aprofit aims to promote healthy and delicious eating by sharing recipes, seasonings, and resources that help brighten and elevate everyday dishes.

WHAT WILL YOU GET FROM THIS EXPERIENCE?

You'll take away a complete repertoire of versatile resources —pâtés, vinaigrettes, preserves, toppings, soups, little cakes, sauces, crisps and marinated fish— to brighten up and elevate any everyday plate. You'll learn to make the most of the diversity of varieties and the season, and you'll gain creative formulas based on the flavour, texture, colour and combinations of ingredients, so you can cook with more intuition, freedom and confidence all year round.

PRACTICAL INFORMATION

Activity language: Spanish, Catalan.

If you have any questions, please contact us at the following email: tickets@allthose.org

No refunds accepted.

More information about BonAprofit.