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    Barcelona Offering Cooking Classes for the Spring

    As Spring finally approaches, many of us turn our attention to our diets. With the winter months of stick-to-your-ribs comfort food almost all but behind us, we begin to think that we should do better for ourselves.

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    And what’s better than making meals at home that we and our families can trust? Cooking classes are, thankfully, on an upward trend, and this Spring, Executive Chef Jacob Hough and his team at stylish German Village eatery, Barcelona Restaurant, are ready to help us all do our bodies some good.

    Barcelona’s Cooking School 2014 is now in session. This past February, the restaurant, located at 263 East Whittier Street, hosted Tres Cerdos, a 3-course technique and procedure demonstration and dinner featuring pork at every stage.

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    Chef Hough kicked off the session by discussing the fine nuances of pork belly, which was really a way to talk about brining, what it is, why it matters, and what it entails. From there, he illustrated how to braise before the crowd tasted the fruits of his labor.

    Sous Chef Patrick Marker took the floor next to create Stuffed Pork Loin, showing the group of about 25 guests how to correctly prepare a loin for roulade by lining it with just the right amount of filling and salting generously. He then demonstrated how to butterfly meat and correct searing technique.

    Pastry Chef Stephanie Kincaid not only proficiently taught the crowd how to make Chocolate Mousse, but how simple confectionery can be. Her explanation of the steps to making candied bacon were clear, and she challenged the students to think outside-the-box when it comes to dessert.

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    Furthermore, wine is served with every course, and vital information on how to pair wine and food together is shared. The class lasts about 2½ hours, from 6pm – 8:30pm, and is held privately in the back of the restaurant.

    The next courses offered at Barcelona’s Cooking School will be Vegetarian Ideas on Wednesday, March 26th, and Cornish Game Hens on Wednesday, April 30th. There are already talks about a Fall series of more in-depth and intricate classes for beginners and experienced home cooks alike.

    Tickets for these events cost $60 per person, and makes a wonderful gift for upcoming graduates, newly married couples, or parents who already have everything.

    “We really wanted to introduce people to the idea that good food isn’t hard to make at home,” shares Chef Hough. “It’s a great people event, a chance to get out in the neighborhood, and a cool way to keep the focus on the food.”

    For a longer look at the Tapas, Entrée and Dessert menu for Vegetarian Ideas, or to purchase tickets for this and any other course, visit www.barcelonacolumbus.com.

    Photos by Ayana Wilson.

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    Ayana Wilson
    Ayana Wilsonhttps://columbusunderground.com
    Ayana Wilson is a former staff writer at Columbus Underground who covered local restaurant industry news.
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