Following the announcement of their virtual events series, the chef supper club is now revealing details of their first ‘from scratch’ experience. Pastry chef Tara Gartlan will lead a six-week gluten-free cooking course commencing Sunday October 3rd 2021 with bookings open now.
‘from scratch’ is a multi-episode experience with a guided live tutorial on the creation of dishes made from scratch. If you want to learn how to make the ultimate sourdough, become an expert saucier, create desserts worthy of a pâtisserie, become a braai (barbecue) master or learn to really use your sous-vide, then these are for you.
Utilising all her experience in fine dining pastry, Tara will clearly and concisely share all the tricks and tips needed to prepare mouth-watering gluten-free desserts at home. When studying Culinary Arts at DIT Cathal Brugha Street, Tara focused on pastry and nutrition. She was diagnosed with coeliac disease in 2013 whilst studying and working as a pastry chef.
Speaking about her upcoming course, Tara said, “I will be sharing all the tricks and improvisations I’ve come up with over the years for creating restaurant-quality desserts. While the main theme of the course is gluten-free cooking, these recipes will appeal to anyone with an interest in baking and pastry, not just coeliacs. If you’ve ever wondered how pastry chefs do what we do, I’m ready to show you everything from scratch.”
Tara Gartlan is currently working in Michelin star restaurant Chapter One by Mickael Viljanen. Prior to this, Tara worked at two Michelin star restaurant The Greenhouse, five-star Lough Erne Resort, and Glover’s Alley.
Tara combines her passion for pastry, technical skill and her understanding of the properties of gluten-free substitutions to create easy and delicious recipes. In recent years, she has been sharing pastry tips and tricks online, as well as pantry staples that everyone should have in their home.
The course will be broken up over six weeks with each episode lasting two hours from 2.30-4.30pm each Sunday, with all non-perishable ingredients being supplied for each course. Prices for this course start at €70 per week for six weeks, and bookings can be made now at www.thechefsupperclub.com.
Tara Gartlan’s ‘from scratch’ six-week Gluten-Free Baking Course will cover the following:
|Week 1 (3rd Oct)||How to make the perfect crumble & custard
A chat on what every avid baker should have in their pantry as well as equipment wise.
|Week 2 (10th Oct)||Taking the mystery out of soufflés
French meringue, crème pâtisserie, crème anglaise, soufflés
|Week 3 (17th Oct)||Perfect petit fours
Macarons, chocolate ganache filling & truffles
|Week 4 (24th Oct)||How the cookie crumbles
Mikados (shortbread, marshmallow, jam), Jammy Dodgers & chocolate chip cookies
|Week 5 (7th Nov)||Everything but the cheese
Two types of gluten-free crackers. Seasonal chutney & marmalade, pickled vegetables
Ice cream for the Baked Alaska
|Week 6 (17th Nov)||Baked Alaska
Swiss roll sponge, jam/fruit compote, Italian meringue