Online / Offline Workshop

Online and offline relationship platform between companies and partners, designed to bring relevant content on the barbecue universe and thus convey a little joy and lightness to the people's new daily life at this time of quarantine.
It is up to 10 online modules broadcast live in a unique virtual room for your guests where theoretical and practical content will be presented, typical recipe teachings, cattle cuts, pigs, sheep, seafood and special dishes to please vegetarians.

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Online Experience

It is up to 10 online modules broadcast live in a unique virtual room for your guests where theoretical and practical content will be presented, typical recipe teachings, cattle cuts, pigs, sheep, seafood and special dishes to please vegetarians.
Meeting 1
  • Theory
    - History Del Asado
  • Practice
    - Entry: Zucchini- Main: Strip Roast
Meeting 2
  • Theory
    - Types of grills
  • Practice
    - Entry: Mushroom Paris
    - Main: Fish to the Papilote
Meeting 3
  • Theory
    - Cordeiro vs. Goatling
  • Practice
    - Entry: Carrot with cheese
    - Main: French Cot
Meeting 4
  • Theory
    - Sharpening of knives
  • Practice
    - Entry: goat cheese bruschetta with alicci
    - Main: Denver Steak
Meeting 5
  • Theory
    - Rib
  • Practice
    - Entry: Mexillão in the Brass
    - Main: Swine Costa
Meeting 6
  • Theory
    - Bovine anatomy and your cuts
  • Practice
    - Entry: Asparagus with raw ham
    - Main: Entraina
Meeting 7
  • Theory
    - Salt
  • Practice
    - Entrance: Bruschetta from Sadrasada with Brie and Honey Cheese
    - Main: lamb palette
Meeting 8
  • Theory
    Frutiferous
  • Practice
    - Entry: Lead Garlic
    - Main: steak ancho
Meeting 9
  • Theory
    - Empanadas
  • Practice
    - Entry: Sausage Chistorra
    - Main: Empanadas
Meeting 10
  • Theory
    - Dry Aged
  • Practice
    - Entry: Tomato Bruschetta with Gorgonzola
    - Main: Dry Aged

 

Offline experience

Offline experience in participants' houses. Students will receive previously, a kit developed for each encounter, so that they can put into practice live teachings and or tasting the cuts and post-course online recipes
Kit - Example Meeting 6
  • Option 2: Master Parrillero Kit
    - 1kg Entraina
    - 1 salt flower
    - 1 Red Wine - Esporão Foot Red (Portugal)
    - 1 thermal bag
 
Kit - Example Meeting 9
  • Option 2: Master Parrillero Kit
    - Mix 8 empanadas
    - 1 Chimichurri of Norba 120ml
    - 1 Red Wine - Esporão Foot Red (Portugal)
    - 1 thermal bag

 

proposal and information

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