[Sca-cooks] Integrating Alcohol et. al. and Food Classes

[Carole Smith]

I've taught classes on making cordials.  One class used fresh fruit and vodka.  The other used dried fruit, voda and sweet white wine.  Both classes used quart-size mason jars and whole spices available to be added.  A place to wash hands is essential.  And stick-on paper labels are important to put name of student and what they made on the individual jars.
 
Because of mundane law I have not allowed minors to participate in the class, as I have samples of finished cordial available for tasting.  That way the student knows what will be produced using "my" recipes.

Cordelia Toser

iasmin at comcast.net wrote:
Because we're trying to come up with some last minute site and planning detail confirmation before we send out a formal call for instructors, I thought I'd send a query to our fellow cooks here to see what ideas I could garner regarding something we've been discussing. 

For the 2005 Middle Kingdom Cook's Sympoisum, we're hoping to have access to space that would allow us to add a track of classes specifically dedicated to alcohol such as beer, wine, mead, cordials, and other products (like vinegar or period foreign brews that don't quite fit into any of these categories). Specifically, I'm looking for suggestions or brainstorming ideas for a track of classes in this regard to see how we can meld the ideas in a food-related symposium setting. 

If all works out and we can manage an alcohol-friendly site, then what are some ideas for classes that people can come up with in the context of a food symposium? If you were attending a food symposium and knew they were including classes that related to alcohol et. al., what would pique your interest in those classes?

Curiously,

Iasmin

Iasmin de Cordoba, Middle Kingdom
iasmin at comcast.net
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