Parrilla Intensive Course with 4 meetings in 3 consecutive days, ideal for people who do not reside in São Paulo or who have a tight schedule.
In this course we demonstrate how to "operate" a firewood barbecue, types of existing grills, importance of the embers, bovine breeds, differences between Brazilian Courts x Argentines and a live bother of a bovine rear room. Exclusive 12 student classes.
4 face-to-face meetings in three consecutive days (Thursday, Friday and Saturday) In São Paulo - SP, in the neighborhood Vila Madalena, in Rua Madalena n ° 69, meetings with theory and practice, tasting of entries, typical recipes, cattle cuts and free harmonization of selected wines and craft beers. Boneless rear room with demonstration bovine cuts in our partner butchers meats.
1st meeting Theory * Introduction to BBQ (History) * Functions and different types of grills and parrillas. * Firewood and coal * Type of cooking * How to calculate the heat * Salt
Practice * How to light the fire in different forms * INTORTS: Fine Tuscan sausage * Bruschetta: Tomato with Gorgonzolla * First dish: strip asado * Main: Chorizo steak (against filet) * Special Cut: Wagyu * Follow-up: Pepper stuffed to Los Pibes * Dessert: banana with cinnamon and honey
Toast 1 ° Meeting: Handmade Beers Kit
2nd meeting Theory * Cows - different races * Cuts of the River of La Plata Brazilian cuts * Dry Aged / Wet Aged * Wagyu x Kobe
Practice * Inputs: Sausage Chistorra * Bruschetta: Morcilla Sweet * First dish: Shimeji with Lula * Main: Dry Aged * Follow-up: sweet potato stuffed to La Rincon * Dessert: pancake with sweet milk
Toast 2 ° Meeting: Uruguayan milk or salt flower
3rd meeting Theory * Visit butho meats * Maturation and marmorization of meats
Practice * Boneless bovine room (technique and process) * Practical demonstration of cuts
4 ° Meeting (graduation) Theory * Smoking process in Parrilla * Different types of firewood * Sharpening of knives * How to prepare Chimichurri
* Entries: Lamb sausage * Bruschetta: Brie cheese with honey * First dish: Cutting * Main: steak ancho * Follow-up: sweet potato stuffed to La Rincon * Dessert: Grilled pineapple with honey
Graduation gifts * Apron "La Vida ES Una Sucsión de Asados" * Parrilla Travel Certificate * Chimichurri sauce prepared by each student
Free harmonization Special Red Wines + Craft Beers + Whiskey Jameson
Upcoming classes / dates and times: Class 22/07/2021 - 22/07 (5 ° F), 23/07 (6 ° F) and 07/24 (Saturday) Classes in the hidden Rincon:DAY 22/07 (5 ° F) and 23/07 (6 ° F) from 7:00 p.m. to 9:45 p.m. and 07/24 (Saturday) from 7:15 p.m. Bonuses on the butcher meats:Day 24/07 (Saturday) from 5:00 p.m.
08/26/2021 - 26/08 (5 ° F), 27/08 (6 ° F) and 28/08 (Saturday) Classes in the hidden Rincon:DAYS 26/08 (5 ° F) and 27/08 (6 ° F) from 7:00 p.m. to 9:48 p.m. and 08/28 (Saturday) from 7:15 p.m. Bonuses on the butcher meats:Day 28/08 (Saturday) from 5:00 p.m.
Class 09/16/2021 - 16/09 (5 ° F), 17/06 (6 ° F) and 18/09 (Saturday) Classes in the hidden Rincon:Dias 16/09 (5 ° F) and 17/09 (6 ° F) from 7 p.m. to 9:45 p.m. and 09/18 (Saturday) from 7:15 p.m. Bonuses on the butcher meats:Day 18/09 (Saturday) from 5 pm at 7pm
Turma 21/10/2021 - 21/10 (5 ° F), 22/10 6 ° F) and 23/10 (Saturday) Classes in the hidden Rincon:Days 21/10 (5 ° F) and 22/10 (6 ° F) from 7 p.m. at 9:45 p.m. and 23/10 (Saturday) from 7:15 p.m. Bonuses on the butcher meats:Day 23/10 (Saturday) from 5:00 p.m.
Cancellation: Cancellation will only be possible by notice of up to 15 days before the event, thus will be returned 100% of the amount paid. In the case of cancellation in less than 15 days due to the low number of participants who was thought to ensure the most out of all, it will not be possible to make return.