Tag Archives: Black Garlic

Cooking Classes at The Table Culinary Studio in PEI

"Bounty of the Sea" Cooking Class at The Table Culinary Studio in New London, PEI
“Bounty of the Sea” Cooking Class at The Table Culinary Studio in New London, PEI

Tucked away on the Graham’s Road (Route 8), in the picturesque rural community of New London, Prince Edward Island, you will find The Table Culinary Studio that offers short (between 3.5 and 4.5 hours) cooking classes that focus primarily on cooking with fresh, local Island foods.  This experience is a great way to learn about the Island food culture.

The Gently Rolling Hills of New London, PEI
The Gently Rolling Hills of New London, PEI

The rural setting is quintessential PEI. Fields in shades of green contrasted with the Island’s iconic red soil take visitors to the heart of some of the Island’s most fertile farm land.

Field of Potatoes in PEI's Red Soil
Field of Potatoes in PEI’s Red Soil

Just down the road is New London Harbour, home to a small lobster fishing fleet and the grounds for other seafood like oysters, quahogs, and mussels.  Not far away, quality food can be sourced from dairy and beef farms, organic farmers, beekeepers, cheesemakers, and garlic growers. Could there be a more authentic location for a PEI culinary studio!

New London Harbour
Lobster Boats at New London Harbour, PEI, Canada

While it is no secret that PEI has lovely scenery to enjoy, spectacular beaches and golf courses, and many attractions to keep visitors busy exploring our Island, many come to the Island knowing that PEI offers great food from the land and sea.

Cavendish Beach, PEI
Cavendish Beach, PEI

Our potatoes, oysters, mussels, and lobster, in particular, are shipped all over the world and these Island products are well known, respected, and sought after for their high quality.

PEI Potatoes
PEI Potatoes

So, what better way to experience the Island foods first hand than to take a short cooking class to learn more about them and how they can be prepared.

The Table Culinary Studio (formerly Annie’s Table) has been in operation since 2012, offering an array of short cooking classes on a myriad of topics.  Under new ownership in 2016, The Table, with owner/chef Derrick Hoare at the helm, continues with the tradition of engaging culinary aficionados in ways to prepare local Island foods such as lobster, oysters, mussels, scallops, beef, cheese, and so forth.  The focus is very much on using fresh local ingredients that are in season and, by extension, acquainting participants with the rich Island food culture.

The Table offers a number of hands-on cooking classes that include (at the time of writing) Bounty of the Sea, Black Gold (cured garlic), Farm to Table, Marilla’s Table, Hive to Table, Let Them Eat Beef, Oyster Obsession, Say Cheese, Vivacious Vegan, Applelicious, Artisan Bread, Gluten Free Gourmet, and Helping Hands.  The Table operates seasonally from May to October to coincide with the Island’s tourism season.  Several of the cooking classes involve field trips to farms and other local food producers to see, first-hand, how food is grown or produced and to pick up some local ingredients to bring back to The Table to be used in the class that follows.  This form of experiential tourism provides the opportunity for the learners to create wonderful memories of their vacation time in PEI, connect directly with PEI food producers, and to learn more about the Island’s food culture and the role that farming, fishing, and other food production play in the Island’s economy and way of life.

I recently participated in the “Bounty of the Sea” cooking class at The Table which is located within walking distance to the house in which famed Island authoress Lucy Maud Montgomery was born and not far by vehicle to the resort municipality of Cavendish.

Birthplace of authoress Lucy Maud Montgomery, New London, PEI
Birthplace of authoress Lucy Maud Montgomery, New London, PEI

But, before I take you on the adventure with me, here is a brief description of the venue and what a cooking class is like at The Table.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

What makes this culinary studio unique is its venue.  It is located in a small white repurposed country church, very typical of so many seen in several Island communities.  Inside the church, the pews have been removed and, in their place, is a large harvest table where, in a few hours time, class participants will gather to enjoy the lavish spread of the morning’s cooking. The church’s altar has been elevated to a loft setting and the building is tastefully furnished.

Students Gather at the Harvest Table Following a Cooking Class at The Table Culinary Studio in New London, PEI
Students Gather at the Harvest Table Following a Cooking Class at The Table Culinary Studio in New London, PEI

The original altar and choir loft locations have been transformed into an open teaching kitchen.

The Kitchen at The Table Culinary Studio, New London, PEI
The Kitchen at The Table Culinary Studio, New London, PEI

Class size is small and intimate – only a maximum of 10 participants per cooking class.  This ensures that each person has a front row view as the culinary team teaches the cooking or baking techniques in the open-style kitchen. It also allows for participants to be actively engaged and participating in the cooking or baking activities.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

The culinary team consists of owner/chef Derrick Hoare, Executive Chef Michael Bradley, and Events Coordinator Christine Morgan. The atmosphere is unhurried and very sociable. Strangers become friends over the commonality of food. With a growing hunger for knowledge about where one’s food comes from and how it is grown, produced, or harvested, cooking classes appeal to most age demographics and skill levels. No need to worry if you are not an experienced or accomplished cook – the classes offer something for everyone, including a scrumptious meal after the class in the beautifully appointed old country church.

So, now on to my adventure as a participant in The Table’s “Bounty of the Sea” cooking class.  After morning coffee upon arrival, everyone got suited up with their aprons and side towels.

At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

The class began with Chef Derrick giving a brief talk on lobster fishing on PEI, recounting his own experiences going out on a fishing boat to learn, first-hand, about lobster fishing on the Island.  Chef Michael then gave a short biology lesson on how to identify the gender of a lobster.

Executive Chef Michael Bradley at The Table Culinary Studio in New London, PEI
Executive Chef Michael Bradley at The Table Culinary Studio in New London, PEI

It’s a good thing those lobsters were banded because, if you find yourself in the unfortunate situation of having a finger caught in the claws of one, you are likely to end up with a broken finger – they’re strong!

Lobsters
Fiesty Lobsters

Everyone was given a lobster and instructed on how to carefully de-band them before placing them in hot water to be cooked.

Chef Derrick kept a watchful eye on the lobsters so they were removed from the pot at just the right time.

Derrick Hoare, Owner/Chef at The Table Culinary Studio in New London, PEI
Derrick Hoare, Owner/Chef at The Table Culinary Studio in New London, PEI

Next came the lesson on how to crack open a lobster.

Cooked Lobster
Cooked Lobster

Chef Michael capably gave instructions as each student cracked open a lobster to reveal the succulent meat inside.

Meat from the Lobster
Meat from the Lobster

Yes, a basic table knife will do the trick!

Cracking Open Lobsters
Cracking Open Lobsters

Having never made homemade pasta before, I was particularly interested in the procedure.

Making Homemade Pasta at The Table Culinary Studio in New London, PEI
Making Homemade Pasta at The Table Culinary Studio in New London, PEI

The Table is very accommodating to class participants who have dietary restrictions.  On this day, there were two participants who were gluten-intolerant so a separate station on an adjacent workspace was set up for them to make the gluten-free pasta and Chef Michael alternated between the two groups giving information and instruction on pasta making.

Making Gluten-Free Pasta at The Table Culinary Studio in New London, PEI
Making Gluten-Free Pasta at The Table Culinary Studio in New London, PEI

Black garlic from nearby Eureka Garlic, not far from Kensington, was used in the pasta to give a unique flavour.  If you have never tasted black garlic, it’s not nearly as garlicky as you might think – I personally think it tastes like a cross between a fig and a prune.  You can check out my story here on Eureka Garlic. The chopped black garlic was kneaded into the pasta dough.

Black Garlic from Eureka Garlic near Kensington, PEI
Black Garlic from Eureka Garlic near Kensington, PEI

 

The pasta dough was cut and gathered into circles ready to be dropped into the cooking pot.

Cutting the Pasta Dough
Cutting the Pasta Dough
Homemade Pasta Ready for Cooking
Homemade Pasta Ready for Cooking

With the pasta made, we took a brief break from the food prep to listen to Christine explain how mussels are grown and harvested on PEI.

Christine Morgan Explains How PEI Mussels are Grown and Harvested
Christine Morgan Explains How PEI Mussels are Grown and Harvested

PEI mussels are world famous and they are shipped all over the world.   Mussels are a common food to serve at many events, year-round, on PEI. They are easy to prepare and ever-so-tasty dipped in melted butter!

Steamed PEI Mussels at The Table Culinary Studio in New London, PEI
Christine Morgan Serves Up Steamed PEI Mussels at The Table Culinary Studio in New London, PEI

Chef Michael then guided the group in making Lobster Bisque.  Once the Mirepoix started cooking, you can only imagine how tantalizing the scent was as it wafted through the old church building.

Stirring the Mirepoix for the Lobster Bisque at The Table Culinary Studio, New London, PEI
Stirring the Mirepoix for the Lobster Bisque at The Table Culinary Studio, New London, PEI

Ohhhh, that lobster is going to make a dandy lunch – can’t you just taste it!

Lobster Bisque in the Making at The Table Culinary Studio, New London, PEI
Lobster Bisque in the Making at The Table Culinary Studio, New London, PEI

The third seafood that we learned to cook was scallops, those tasty little morsels!

Cooking Scallops at The Table Culinary Studio in New London, PEI
Cooking Scallops at The Table Culinary Studio in New London, PEI

The morning went super fast and, before we knew it, it was time for lunch to be served by the culinary team.

Chef Michael Bradley of The Table Culinary Studio Preparing the Lobster Bisque for Serving
Chef Michael Bradley of The Table Culinary Studio Preparing the Bowls of Lobster Bisque for Serving

The table was beautifully set (those of you who follow my food blog regularly know how I love well-set tables).  The napkin at each place setting had either a small lobster trap or lobster napkin ring.

Place Setting at The Table Culinary Studio, New London, PEI
Place Setting at The Table Culinary Studio, New London, PEI

These napkin rings tied in well with the theme of the morning’s class – “Bounty of the Sea”.

Place Setting at The Table Culinary Studio, New London, PEI
Place Setting at The Table Culinary Studio, New London, PEI

How inviting does this look! Wouldn’t you love to sit in at this table!

At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

Fresh homemade sourdough bread was on the table.

Homemade Sourdough Bread
Homemade Sourdough Bread

The landing at the top of the spiral staircase in the church provided a great vantage point for photography.

Spiral Staircase at The Table Culinary Studio, New London, PEI
Spiral Staircase at The Table Culinary Studio, New London, PEI

The group assembled at the big harvest table which is the focal point in the middle of the studio. This 12’ table was hand-crafted from old attic boards extracted from the house which The Table’s former owner restored just up the road at New London corner.

Class Lunch at The Table Culinary Studio in New London, PEI
Class Lunch at The Table Culinary Studio in New London, PEI

How great does this lobster bisque look with that succulent lobster claw!  It tasted even better!

Lobster Bisque
Lobster Bisque

We were very anxious to taste the homemade pasta and it did not disappoint! The pasta in the photo below is gluten-free.

Homemade Pasta Topped with Lobster and Scallops at The Table Culinary Studio in New London, PEI
Homemade Pasta Topped with Lobster and Scallops at The Table Culinary Studio in New London, PEI

This was accompanied by big bowls of PEI mussels with squeaky cheese topping melting down through the mussels.  If you are a mussel lover, these are hard to resist!

PEI Mussels with Butter at The Table Culinary Studio in New London, PEI
PEI Mussels with Butter at The Table Culinary Studio in New London, PEI

And as if we weren’t stuffed enough, out came dessert. The dessert in the photo below is a chocolate beet cake.

Chocolate Beet Cake at The Table Culinary Studio, New London, PEI
Chocolate Beet Cake at The Table Culinary Studio, New London, PEI

And, for the gluten-free dessert, it was a deconstructed blueberry pie which I can attest was simply yummy!

Gluten-free Deconstructed Blueberry Pie - The Table Culinary Studio, New London, PEI
Gluten-free Deconstructed Blueberry Pie – The Table Culinary Studio, New London, PEI

The Table is set with the right ingredients – small class size, fresh local Island foods, quality instruction, hands-on cooking, a shared meal, and a charming venue with a history of its own.  If you are looking for an authentic and affordable cooking experience to allow you to more deeply engage with the local food scene and pick up some cooking tips and skills, check out course offerings at The Table.  With the short half-day classes, visitors can have the best of both worlds – a cooking experience to learn more about local PEI foods in the morning followed by a delicious lunch and then the rest of the day free to explore other Island adventures and sights. For more information on cooking classes and prices, visit The Table Culinary Studio website at: http://www.thetablepei.ca/classes

The Table also offers fine dining in the evening (reservations required).  Click here to read my recent story on The Table’s North Shore Surf and Turf Dinner.

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Cooking Classes in PEI
Cooking Classes at The Table Culinary Studio in PEI
Cooking Classes in PEI
Cooking Classes at The Table Culinary Studio in New London, PEI
Cooking Classes in Prince Edward Island
Cooking Class at The Table Culinary Studio in New London, PEI

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My thanks to The Table Culinary Studio for the opportunity to experience their “Bounty of the Sea” cooking class and for the fine hospitality. My participation in the class was complimentary for the purpose of conducting a review of the “Bounty of the Sea” cooking class. However, this in no way influenced my opinions of the class experience. All opinions expressed in this review are purely my own.

Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce

Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce served with Potato Croquettes and Roasted Root Vegetables
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce served with Potato Croquettes and Roasted Root Vegetables

I am still experimenting with black garlic in recipes.  If you have been following my postings, you will recall my January 12, 2013, entry using black garlic in a sauce over sea scallops.  My latest culinary escapade finds it is a suitable flavouring for sauces for meat as well.  Below you will find the recipe I created for a pomegranate, red wine, and black garlic sauce to accompany a marinated pork loin roast.  It serves 2-3.

As I described in my January 12th posting on black garlic, don’t expect any traditional garlic flavour from this fermented version which is very sweet and tastes more like a fig or a prune than it does garlic.  I like pomegranate molasses but it can sometimes be hard to find as many of the traditional supermarkets in my area don’t tend to carry it.  However, if you can locate a grocer who sells Middle Eastern food in your area, you are most likely able to find the molasses there.  The marinade itself is very traditional but the sauce I have created for drizzling over the roast pork loin slices is a somewhat sweet sauce with a rich burgundy color which, of course, comes from the combination of the pomegranate molasses, red wine, and black garlic.  It makes a fine pairing, both in taste and visually, with the roast pork.

Ingredients:

3/4 lb pork loin roast

Marinade

2 tbsp soya sauce
1 clove garlic, minced
1 1/2 tbsp brown sugar
1 tbsp olive oil
1/8 tsp ginger
1/2 tbsp white wine vinegar
1 tsp shallot, finely minced
salt and pepper to taste
Mix all ingredients and place in dish.  Place roast in marinade and turn once to coat.  Cover and place in refrigerator for 3-4 hours, turning occasionally to baste.

Preheat oven to 425F.  Place roast on rack in small roaster.  Roast, uncovered, for 15 minutes.  Reduce temperature to 325F and continue to roast, covered, until internal temperature of roast registers 150-160F on meat thermometer.  Remove from oven and let stand, covered for 10-15 minutes before slicing and serving with Pomegranate, Red Wine, and Black Garlic Sauce (recipe below).

Marinade Ingredients
Mixing the soya sauce, oil, white wine vinegar, and garlic for the marinade

 

Marinade Ingredients
Adding brown sugar, ginger, salt, pepper, and shallots to the marinade

 

Marinating the Pork Roast
Marinating the Pork Roast and Preparing it for Roasting

 

Pomegranate, Red Wine, and Black Garlic Sauce

1 tsp butter
1 tbsp shallots, finely minced
2 cloves black garlic, sliced or fork-mashed
1 1/2 tbsp pomegranate molasses
1/4 cup chicken stock
1/2 tbsp balsamic vinegar
1/4 cup red wine
1 tbsp brown sugar
1/16 tsp cardamon
1 tbsp orange juice
1 tsp cornstarch

Melt butter in saucepan.  Add shallots and sauté for 2-3 minutes.  Add black garlic.  Stir and sauté for apx. 30 seconds.

Add pomegranate molasses, chicken stock, balsamic vinegar, red wine, brown sugar, and cardamon.  Stir over medium heat just until mixture reaches boiling point.  Reduce heat to low.

Mix cornstarch into orange juice.  Add some of the hot mixture to the orange juice and cornstarch mixture to temper it.  Add the mixture to the pot.  Stir over medium-low heat until thickened.

Slice roast into 1/4″ thick slices and plate.  Drizzle warm sauce over pork.

Making the Pomegranate, Red Wine, and Black Garlic Sauce
Making the Pomegranate, Red Wine, and Black Garlic Sauce

 

Making the Sauce for the Pork Roast
Making the Sauce for the Pork Roast

 

Sliced Pork Loin Roast Served with Pomegranate, Red Wine, and Black Garlic Sauce
Sliced Pork Loin Roast Served with Pomegranate, Red Wine, and Black Garlic Sauce

 

I served the pork loin roast with potato croquettes and roasted root vegetables which were lightly tossed with a maple syrup and balsamic vinegar dressing.

Marinated Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce
Marinated Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce

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Black Garlic – Garlic’s New Cavier?

Scallops with Black Garlic
Scallops with Black Garlic

Ever heard of black garlic?  What do you think of when you hear the term?

Black Garlic Bulbs
Fermented Black Garlic Bulbs

Black garlic is not a variety of garlic grown.  Rather, it is regular garlic bulbs that have gone through a fermentation process.  Fermenting garlic to turn it into black garlic is truly food transformation.  I say that because black garlic in no way tastes, looks like, or has the same consistency as the traditional hard white garlic we use to give garlic flavour to dishes.

To find out more about black garlic, I travelled to Kensington, PEI, where I paid a visit to garlic grower, Al Picketts, of Eureka Garlic.

Eureka Garlic, Kensington, PEI

Al has been growing garlic for 12 years.  In 2012, he grew 42,000 plants and this year, with the cloves already in the ground since October, Al has increased his crop to 46,380 plants which will be harvested in July-August, 2013.  He grows eight types of garlic and 78 varieties in those types.  Yes, Al knows a thing or two about garlic!

Garlic Bulbs Drying
Garlic Bulbs Drying

Al’s main business is in selling seed garlic but, in November, 2011, he began the fermentation process to turn garlic into black garlic.  Al has been working with the Bio Food Tech Center in Charlottetown as he perfects his fermentation process and product.  While Al keeps his exact fermentation process a carefully-guarded secret, he did show me a recycled refrigerator that he insulates well, heats with a water heater, and uses as an incubator of sorts for the fermentation process.

Incubator for Fermenting Black Garlic
Incubator for Fermenting Black Garlic

Inside this incubator are stacks of covered plastic storage boxes containing hundreds of garlic bulbs fermenting.  He tells me it takes about three weeks in controlled temperature for the fermentation to occur.  The top right photo below shows a garlic bulb in the early stages of fermentation and the one in the lower right photo is a completely fermented bulb.  The photo on the left below shows different colored bulbs in the plastic containers; these are bulbs at different stages of the fermentation process as they change and deepen in color.

Black Garlic in Various Stages of Fermentation
Black Garlic in Various Stages of Fermentation

When fermented, the cloves will be a dark chocolate brown color – almost black — and very soft.  This is not the kind of garlic you could put through a garlic press and it does not mince well.  But, oh, it does have its own unique flavour!  The cloves can be carefully sliced or mashed with a fork and added to recipes.

Black Garlic Bulb and Clove
Black Garlic Bulb and Clove

When Al offered me a taste of the black garlic, straight up, I must admit I was trying to prepare my tastebuds for a somewhat pungent, strong garlic flavour.  But, one of the most surprising things about black garlic is the taste.  I would describe it as somewhat sweet, no discernible garlic taste, and being a cross between a prune and a fig in taste, color, and texture.  So, if you are looking to use it as you would regular garlic, don’t expect any garlic flavour in the dish as black garlic has a sweet, fruity taste.  Black garlic, however, brings its own unique subtle flavour to dishes like soups, sauces, and seafood and is often used in Asian cooking.  The black color does not change when cooked so you need to prepare for that color in your dish.  There are not a lot of black foods and some might suggest they would not be appetizing.  However, I find the contrast of the black garlic on white fish, for example, to be quite dynamic and appealing.

Black Garlic Color and Texture
Black Garlic Color and Texture

Black garlic is a relatively new local food item and the jury is still out as to whether it is a food fad or if it may well become a food trend.  Could it be garlic’s new cavier?  Promoters claim it may be the next superfood, citing its health benefits — it reportedly boasts twice as many antioxidants as raw garlic.  That said, I couldn’t find any scientific research studies completed on black garlic that would state conclusively what its specific health benefits are.

So, if it doesn’t taste like garlic why, then, use it?  I would say because it offers another flavouring and complexity to many dishes.  I have used it on pizza and in seafood dishes and I plan to try it next with pork.

Al tells me that black garlic can be stored at room temperature – no refrigeration required – for several months.  He says it can also be stored in the freezer and, when you want to use it, just remove as many cloves as needed and mash them with a fork or slice them with a knife – there is no need to thaw them first.

Al sells his black garlic for $30/pound.  On Prince Edward Island, it is available directly from Al at his farm “Eureka Garlic” on the corner of Routes 2 and 233 in Kensington (902)836-5180.

Black Garlic Packaged for Sale
Black Garlic Packaged for Sale

As you know, when I visit a local producer, I bring home their product and make a recipe featuring the food item.  The recipe below, for scallops, is how I used black garlic with seafood and I found the result really tasty (yes, I’ve made this dish more than once already!).  The black garlic does not mask the scallop flavour and yet it accents the seafood well.  This recipe serves two.

Black Garlic on Fresh Scallops
Black Garlic on Fresh Scallops

Scallops in Black Garlic

14 scallops

3 T butter

Fresh ground pepper

4 cloves black garlic, sliced

¼ cup white wine

½ T balsamic vinegar

1 tsp freshly squeezed lemon juice

1 tsp dried chives

Pinch dillweed

1 tsp parsley

 

Ingrediets
Ingredients

Melt 2 T butter in small skillet.  Over medium-high heat, sear the scallops 2-3 minutes per side until lightly golden in color.  Transfer scallops to plate and keep warmed.

Searing Scallops
Searing Scallops
Black Garlic
Black Garlic

Add 1 additional tablespoon of butter to skillet.  Add the black garlic and sauté for 30-45 seconds.  Add pepper to taste.  Add white wine, balsamic vinegar, and lemon juice.  Stir over medium-low heat 1-2 minutes until sauce reduces.  Add herbs and heat for about 30 seconds.

Adding Black Garlic
Adding Black Garlic

To serve, plate the warm scallops and spoon the black garlic sauce over the seafood.  Serve with potato or rice and a side of vegetables.

Serves 2

Scallops with Black Garlic Served with Potato Cake and Vegetables
Scallops with Black Garlic Served with Potato Cake and Vegetables

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

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