Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
Parrilla Course - Regular
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Parrilla Course - Regular

Regular price R$ 2.247,00

Unit price per 

BEGINNING OF THE COURSE

Regular Parrilla course with 4 meetings in 4 days throughout the month.

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 in 4 days over the month (three Mondays and a 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

Practice

* 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 07/26/2021
26/07 (2 ° F), 31/07 (Saturday), 02/08 (2 ° F) and 09/08 (2 ° F)
Classes in the hidden Rincon:07/26 (2 ° F), 02/08 (2 ° F) and 09/08 (2 ° F) from 7:00 p.m.
Bonuses on the butcher meats:31/07 (Saturday) from 5:00 p.m.


Class 23/08/2021
23/08 (2 ° F), 30/08 (2 ° F), 04/09 (Saturday) and 06/09 (2 ° F)
Classes in the hidden Rincon:DAYS 23/08 (2 ° F), 30/08 (2 ° F) and 06/09 (2 ° F) from 7:00 p.m.
Bonuses on the butcher meats:Day 04/09 (Saturday) from 5:00 p.m.

Class 13/09/2021
13/09 (2 ° F), 20/09 (2 ° F), 25/09 (Saturday) and 27/09 (2 ° F)
Classes in the hidden Rincon:Days 13/09 (2 ° F), 20/09 (2 ° F) and 27/09 (2 ° F) from 7 p.m. to 9:45 p.m.
Bonuses on the butcher meats:Day 25/09 (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.

Contact:
Experiences@rinconesco.co.uk
(11) 98995-7975


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