Numerous cultures around the world eat raw food. From the field or the farm, rivers and oceans, ingredients are chopped, sliced, dressed and served preserving the vital life force. Possibly the type of eating that predated cooked food, raw eating required an elementary technology, like mortars and stones, even before the invention of clay vessels or metal.
This series will teach the basics of Raw Food eating, including cleaning of ingredients, knife skills, and the use of todayâ€™s electronic blenders, food processors, sprouters and de-hydrators to produce delightful savory and sweet dishes as well as drinks. Many of the recipes only use vegetables, including slaws, gazpachos and even desserts.
This series will also present non-vegetarian entrÃ©es like fish ceviches, meat and seafood tartar carpaccios and other special dishes using microgreens and edible flowers. Each workshop will be followed by a tasting of the Raw Food prepared with a glass of Spanish wine or beer.
The series will be presented by Montse GuillÃ©n, food activist and restaurateur, and chefÂ AgustÃ Comabella. Registration is $220 for the full workshop (4 sessions),Â $200 for members of CCEMiami and single session is $70.