It’s a word not frequently used, though we think it should be!
The word itself first appeared in the title of a poem written by French attorney Joseph Berchoux in 1801. The original suffix root of the word (nomy) derives from the Greek word nomos, meaning ‘laws that govern’. Further definition of nomos would include ‘the sum of knowledge of a specific subject’.
The meaning of gastronomy would then include a person’s command of the totality of knowledge regarding the art and science of good food and eating. It’s much more than simply embellishing the ritual of eating, it also includes understanding of the various avenues of cooking and food production. Today’s gastronomist also has some knowledge regarding chemistry and physics, food history and culinary anthropology.
Short of investing in decades of education and hands on experience with only the finest gastronomists in the world, that task would seem almost impossible to achieve. But that doesn’t need to stop you from learning and becoming well versed in some of the basic arts of the gastronomist.
We’ve established our ‘chichten kemistry’ classes to help do just that. We’ll take specific subjects like bacon making, dry aging beef and the basics of salt use. We’ll explore them thoroughly while offering a completely hands on approach to the processes discussed.
Just as the name suggests, these classes are designed to make you think, to look at things differently and to ask about each seemingly insignificant element (like the ‘h’ in chemistry). Interested in checking them out? Course descriptions and tuition and enrollment requirements are all described below.
If you live in the greater Phoenix area, sign up for one today, elevate your culinary skills and experience the joys of being a gastronome! Have questions? Contact us!
BYO Beef – Course Tuition $110 Purchase Tickets: http://byobeef.eventbrite.com/
This three session course will take you through both the theory and actual process of dry aging your own beef at home.
Part 1/ Day 1 – Students will be provided their own Dry Aged Beef Kit (a $50 retail value) and will be required to bring to Part 1 of the class a 7-13 lb. subprimal (chuck, sirloin, standing rib, or strip loin) and a 9×13 Pyrex baking dish. Students will learn about the process of dry aging, it’s effect on texture and flavor as well as the benefits of dry aging. Various methods of dry aging will be discussed, including the sea salt assisted method used by David Burke’s Primehouse in Chicago. Students will prep and place in cold storage their individual subprimal making use of the Dry Aging Kit to begin their own 28 day dry aging project.
Part 2/ Day 14 – Students will return to the classroom on Day 14 to observe and discuss the progress of their aging beef.
Part 3/ Day 28 – Students will return to the classroom on Day 28 to see the final effect of dry aging. They will be shown how to trim, use and cook this delicious product and will enjoy a tasting sample of beef aged by the kitchen staff during the same 28 day period. Students will need to bring a cooler to transport their aged beef home.
Supplies provided by go lb. salt – Dry Aged Beef Kit
Makin’ Bacon – Course Tuition $110 Purchase Tickets: http://golbsaltmakinbacon.eventbrite.com/
This two session course will take you through the theory and actual process of curing your own bacon at home.
Part 1/ Day 1 – Students will be provided ONE pound of Tenderbelly heritage Berkshire pork belly and ONE 4 ounce package of Rub Yer Belly organic bacon cure (total retail value $20). Students will learn about the process of curing bacon, including developing and adjusting flavor profiles, various methods of curing and simply spending time talking about the goodness of homemade bacon! Students will prep and place in cold storage their personal bacon using their Rub Yer Belly cure to begin their own 14 day bacon curing project.
Part 2/ Day 14 – Students will return to the classroom on Day 14 to see the final effect of curing on the pork belly. The final process of smoking or oven finishing will be discussed with oven finishing being demonstrated. Students will enjoy a sample of bacon cured by the kitchen in the same way and during the same curing period. Students will need to bring a cooler to transport their cured but not finished bacon home.
Supplies provided by go lb. salt – 1 lb. pork belly & 4 oz. Rub Yer Belly cure
Cooking with Saltware – Course Tuition $110 Purchase Tickets: http://saltware.eventbrite.com/
This single session course will take you through the theory and actual process of cooking on the Himalayan salt block.
Have you ever seen those big Himalayan salt blocks that look like cutting boards or salt licks? Well they’re neither! They are for cooking on! During this course, you’ll learn about the physics and chemistry of cooking on Saltware, watching demonstrations of various foods being prepared and sampling the results. Best of all, you’ll take home a 6″x8″ Saltware (a $40 retail value) of your own so the fun can continue once the class is over!
Supplies provided by go lb. salt – ONE 6″ x 8″ Saltware salt block
The Joy of Black Truffle Salt (yes, it really is THAT good!) – Course Tuition $50
Purchase Tickets: http://joyoftrufflesalt.eventbrite.com/
This single session course will take you through the various types of truffles, the science behind the phenomenal flavor components of truffles, their growth & harvest as well as their culinary uses.
Truffles aren’t for everyone, but for those who know a good thing… well this is it! Experience the profound impact that just a pinch of the most unique salt in the world can have on some of the simplest and most mundane foods. Then go home and serve them to your family and friends using the your own Black Truffle Salt (a $20 retail value) along with the secrets you’ve just learned!
Supplies provided by go lb. salt – 2 oz. Premium Black Truffle Salt
Sea Salt – Tasting & Pairing Basics – Course Tuition $45 Purchase Tickets: http://golbsalt.eventbrite.com/
This single session course will acquaint you with the most overlooked and misunderstood element in the kitchen – salt. Learning both theory and practice when it comes to using salt in food preparation and why the idea that salt is salt is salt is so wrong!
You’ve seen those ‘fancy salt’s’ on TV, cruise ships, even some of the nice white linen restaurants in your own backyard. Learn what those salts and every other artisanal sea salt is about while sampling some of the more common salts on various foods. You’ll also learn about mineral content and composition, how those affect the flavor profile and why some salts are better paired with certain foods than others. Best of all, you’ll take home a half pound sample pack of unrefined sea salts (a $21.50 retail value) to start your own salt cellar at home!
Supplies provided by go lb. salt – ONE Foodie Fun Sample Pack