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DTSTART;TZID=Europe/London:20261027T170000
DTEND;TZID=Europe/London:20261027T190000
DTSTAMP:20261101T025437
CREATED:20261005T095651Z
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UID:42039-1793120400-1793127600@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab – Porto to Panaji: Exploring the Portuguese Culinary and Cultural Influences on Goa
DESCRIPTION:Please join me and co-host\, food culture researcher and author Radhika Howarth\, for a live Kitchen Lab cook-along exploring the Portuguese culinary and cultural influences on Goa\, and the rich food traditions that shaped the region long before European arrival. \nOver two hours\, we’ll gather live on Zoom to uncover the remarkable story of Goa’s evolving food culture through history\, storytelling and cooking. Together\, we’ll explore Goa’s position as a vibrant Indian Ocean trading hub\, the arrival of the Portuguese in the sixteenth century\, the movement of ingredients and ideas across oceans\, and the emergence of a cuisine that reflects centuries of exchange\, adaptation and creativity. \nAlongside the conversation\, we’ll prepare three dishes that bring this history to life: Chicken Cafreal\, Fish Caldinho and Serradura. \nRecipes will be shared exclusively with registered participants. \nBirgitte \n \n“One of the things that fascinates me most about food is its ability to reveal hidden histories. A single dish can tell stories of trade\, migration\, faith\, colonisation\, resilience and cultural exchange. \nGoa offers an extraordinary example of this. Its cuisine reflects centuries of encounters between communities\, ingredients and traditions\, yet it remains deeply rooted in place. Through this workshop\, we’ll use food as a lens to explore how cultures influence one another\, how traditions evolve over time\, and how culinary identities emerge from both continuity and change. \nBy cooking together and exploring the stories behind these dishes\, I hope we’ll gain a deeper appreciation not only of Goan food\, but also of the wider human journeys that shape what we eat.” \nRadhika Howarth \nRadhika Howarth is an author\, food culture researcher and culinary storyteller with a passion for uncovering the stories behind what we eat. Through her work and her platform\, Radikal Kitchen\, she explores the connections between food\, history\, migration and cultural exchange\, illuminating how cuisines evolve through centuries of movement\, trade and human connection. \nShe is the author of Flavours Without Borders: 80 Recipes Connecting Cultures and Cuisines\, a celebration of the ways food transcends national boundaries while carrying the histories and traditions of the people who create it. Her work combines research\, storytelling and cooking to reveal the cultural journeys behind familiar ingredients and dishes. \n\nInstagram: @radikalkitchen \n\n  \n  \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-oct26/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2026/10/Radhika-Howarth_Oct-2026-002.jpg
LOCATION:https://us06web.zoom.us/j/86912691132
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260929T170000
DTEND;TZID=Europe/London:20260929T190000
DTSTAMP:20261101T025437
CREATED:20260828T112011Z
LAST-MODIFIED:20260901T192447Z
UID:41507-1790701200-1790708400@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab – Reconstructing a Recipe: Memory\, Dementia\, and the Making of Za'atar
DESCRIPTION:Please join me and co-host\, chef and writer Marianna Farag\, for a live Kitchen Lab cookalong exploring the many variations of za’atar\, memory\, and the ways food connects us to people and places. \nOver two hours\, we’ll gather live on Zoom\, connecting Paris and Copenhagen through cooking\, conversation and shared curiosity. Together\, we’ll explore how recipes are passed on beyond written instructions\, how touch\, smell and taste can help sustain memory as it changes\, and why a spice blend such as za’atar is never simply a recipe\, but a living expression of culture\, history and belonging. \nDrawing on Marianna’s personal journey of reconstructing her mother’s Syrian za’atar recipe as dementia progressed\, this workshop invites us to consider food as a vessel for memory\, identity\, caregiving and cultural heritage. \nRecipes will be shared exclusively with registered participants. \nBirgitte \n \n“As my mother’s dementia progressed\, I found myself trying to recreate her Syrian za’atar recipe\, not from a written formula\, but through memory\, tasting\, observation\, and countless conversations. What began as an attempt to preserve a family recipe became a journey into questions of memory\, identity\, migration\, and the ways culinary traditions are passed from one generation to the next. \nToday\, za’atar is often presented as a fashionable ingredient\, yet its cultural\, botanical\, and familial histories are far richer than current food trends suggest. This workshop uses the reconstruction of my mother’s recipe as a starting point to explore the many meanings of za’atar: the plant and the blend\, the diversity of regional and family traditions\, and the role of food in preserving cultural heritage.” \nMarianna Farag \n  \nMarianna Farag is a Franco-Egyptian-Syrian chef\, writer and creative based in the Paris region. After a 15-year international career in marketing\, she left the corporate world to pursue her passion for food\, founding Marianna’s Kitchen in Kingston\, Jamaica\, a plant-based restaurant celebrated for its daily changing menu and food-curious philosophy of curiosity\, storytelling and community. \nEntirely self-taught\, Marianna’s work is rooted in what she calls food curious living: using food as a gateway to explore culture\, history\, botany\, memory\, identity and human connection. Through recipe development\, writing\, cooking experiences and research\, she encourages people to look beyond recipes and ingredients to the stories\, traditions and questions they carry. \nHer current work has been deeply shaped by her mother’s dementia and the journey of reconstructing her Syrian za’atar recipe through memory\, tasting\, observation and conversation. What began as an attempt to preserve a family recipe evolved into a broader exploration of food as a vessel for memory\, caregiving\, sensory experience and cultural heritage. \nInstagram: @mykitchennotes · @missmariannaf\nWebsite: www.stayfoodcurious.org \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-sept26/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2026/08/Marianna-Farag_-Sep-2026_.jpg
LOCATION:https://us06web.zoom.us/j/87173598313
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260325T170000
DTEND;TZID=Europe/London:20260325T190000
DTSTAMP:20261101T025437
CREATED:20260313T162011Z
LAST-MODIFIED:20260828T112113Z
UID:39777-1774458000-1774465200@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab –  Galettes Bretonnes : Buckwheat from Brittany
DESCRIPTION:Buckwheat Harvesters at Pont Aven\,  Emile Bernard\, Date: 1888 WikiArt \nJoin us for a Kitchen Lab dedicated to the humble galette bretonne. In this hands-on session\, we will explore the traditions of Brittany’s buckwheat galettes while cooking and showcasing a variety of fillings for you to choose from. \nMy co-host will be Mary Margaret Chappell\, an international food writer and symposium presenter joining us from her Cancale kitchen in Brittany. In 2018\, she presented a fascinating paper on the history of buckwheat in Brittany\, and she will share insights into the grain’s cultural and culinary role alongside practical cooking tips. \nWhether buckwheat is a familiar ingredient in your kitchen or something you are just beginning to explore\, please join us \, grab your apron and frying pan – we promise a lively fun cookalong. \nWarm regards from Copenhagen\, Birgitte \n  \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-mar26/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2026/03/buckwheat.png
LOCATION:https://us06web.zoom.us/j/86782504805
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260126T173000
DTEND;TZID=Europe/London:20260126T193000
DTSTAMP:20261101T025437
CREATED:20260112T121402Z
LAST-MODIFIED:20260112T154931Z
UID:39498-1769448600-1769455800@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - Sri Owen Remembered: An Indonesian Cookalong
DESCRIPTION:Join us in honouring the late Oxford Food Symposist and Indonesian food writer Sri Owen in this Kitchen Lab cookalong. \nFood writers Elisabeth Luard and Petty Elliott will share food memories and reflections on Sri’s approach to cooking\, eating\, and hospitality. \nSri was the author of ten cookbooks focused on Indonesian food and played an important role in bringing its traditions to an international readership. \nWhen asked about her work\, Sri said in 2020: \n“An Indonesian food lover who has chosen permanent exile: is that how I think of myself? Perhaps I have become a bit of a missionary. My mission is to show my readers the real goodness of Indonesian food—and my dream is to convince my countrymen and women of its excellence\, and make them proud of it.” \nDuring the session\, we will cook Sri’s beef rendang\, coconut rice\, and Petty’s fish soup\, while revisiting stories from the early days of the Oxford Food Symposium and Sri’s role in shaping its shared table. Recipes are shared with those who sign -up for this kitchen lab. \n  \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-jan26/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2026/01/KL-Sri-2.jpg
LOCATION:https://us06web.zoom.us/j/87836033120
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20251118T170000
DTEND;TZID=Europe/London:20251118T190000
DTSTAMP:20261101T025437
CREATED:20251031T145047Z
LAST-MODIFIED:20251031T151959Z
UID:38943-1763485200-1763492400@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - Two Ways of Home: Cooking from South African Traditions
DESCRIPTION:Hello from my kitchen in Copenhagen\, \nI am delighted to welcome Gerhardus Geldenhuis and Lihle Tanai Mahambehlala to co-host our upcoming kitchen lab\, Two Ways of Home: Cooking from South African Traditions. Cooking live from South Africa\, they’ll prepare three traditional dishes while sharing personal stories and reflections on food\, culture\, and home. \nThose who joined us for this year’s Food and the Elements weekend at St. Catherine’s in Oxford will remember Lihle and her team from the creative Sunday lunch\, An Exploration of Modern Humors Through Food\, mentored by Jennie Moran. \nGerhardus\, OFS member and valued contributor\, joins her for this session on November 18th—two cooks\, two perspectives and a shared sense of home. \nBirgitte xx \n  \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-nov25/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/10/Kitche-Lab-Gerard-and-Lihle.jpg
LOCATION:https://us06web.zoom.us/j/89869794844
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20251014T170000
DTEND;TZID=Europe/London:20251014T180000
DTSTAMP:20261101T025437
CREATED:20250930T113125Z
LAST-MODIFIED:20251011T104558Z
UID:38753-1760461200-1760464800@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques - Churchkhela: A Thread of Georgian Tradition
DESCRIPTION:Please note that the maximum number of tickets for this event is 50; when this number has been reached\, tickets will no longer be available. \nHello and a warm welcome from my kitchen in Copenhagen. \nI’m delighted to kick off a new season of our one-hour technique sessions in the company of my friend and food writer Naomi Duguid. \nThis time\, we’ll be exploring a beautiful seasonal treat from the Caucasus\, that is called Churkchela in Georgia: walnuts threaded threaded on string and dipped in grape syrup. I’ll be demonstrating the method\, while Naomi offers her expert insights to guide us through each step. \nJoin us to discover something new\, connect through culinary tradition\, and savour the rich flavours of this unique sweet delicacy. \nWarm regards\,\nBirgitte
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-tech-14-oct/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/09/KL-techniques-Naomi.jpg
LOCATION:https://us06web.zoom.us/j/88585170963
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250626T180000
DTEND;TZID=Europe/London:20250626T200000
DTSTAMP:20261101T025437
CREATED:20250528T132109Z
LAST-MODIFIED:20250603T172853Z
UID:36413-1750960800-1750968000@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - Memories and Recipes from a British-Bangladeshi Kitchen\, a conversation and cookalong with writer Shahnaz Ahsan
DESCRIPTION:Hello from my kitchen in Copenhagen\, \nJoin us in the Kitchen Lab for a Bangladeshi cookalong with writer Shahnaz Ahsan\, author of the upcoming cookbook and memoir ‘The Jackfruit Chronicles’. We’ll cook and talk our way through the rich intersections of food\, identity\, and family – from growing up in a multicultural and multi faith household to raising children in Zimbabwe\, and how cooking became central to caring for her family and passing on heritage. \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-june2025/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/05/KL-June-2025.jpg
LOCATION:https://us06web.zoom.us/j/88327827385
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250422T170000
DTEND;TZID=Europe/London:20250422T190000
DTSTAMP:20261101T025437
CREATED:20250324T154630Z
LAST-MODIFIED:20250418T103402Z
UID:35661-1745341200-1745348400@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab: Saffron - A Tale of Tradition\, Trade\, and Taste
DESCRIPTION:Hello from my kitchen in Copenhagen\, \nThis month\, we focus on saffron. Joining me are Laila Ahsan and Nader Mehravari – each bringing their own expertise and connection to this valuable spice. Together\, we are going to discuss what it takes to source and start a high-quality saffron business\, explore its history\, while we cook dishes infused with saffron. Nader will share how to properly store\, steep and grind saffron. Join us for a lively knowledge-packed lab. \nWarm regards\, Birgitte \n  \nSaffron\nMay this year be golden like saffron\nof all herbs and spices the sovereign\n(it was said in a limerick\nto the envy of turmeric)\nand bring you much joy and no suffering \nPoetry by Armen Davoudian. He is a PhD candidate in English at Stanford University. He grew up in Istafan\, Iran and now lives in California. \n \nLaila Ahsan: Born in Iran and raised in the UK\, Laila has a background in Neuroscience. In the last few years she has set up a business (Attar Apothecary) bringing high quality saffron to specialist markets and fairs in London. With an emphasis on fair trade and traditional farming\, the aim of Attar Apothecary is to bring pure ingredients directly from farmers to tables across Europe. Small batch production by single farmers means more of the processing is done by hand which keeps the quality high. It also allows for shorter supply chains and sustainable production. Most of the world’s saffron is produced in Iran\, yet due to restrictions in access to global markets\, the delivery of this prized spice is challenging. Attar aims to highlight the labour of love undertaken by farmers in Iran’s South Khorasan Province\, the heartland of saffron cultivation. \n  \nNader Mehravari: For over 40 years\, Nader Mehravari has immersed himself in the practical culinary traditions of the people of Iran and the larger Persianate societies around the world\, actively bringing those traditions to life in the kitchen while exploring their associated historical\, cultural\, and social dimensions. While mastering and recreating traditional Persian dishes in a typical modern western home kitchen\, he has been carefully documenting the methods behind individual and categories of dishes. He is working towards an innovative Persian cookery book. A portion of Nader’s paternal roots are in Birjand\, a city in northeastern Iran\, located in the heart of Iran’s saffron-growing region\, which introduced him to saffron from an early age. In his culinary endeavors involving saffron\, Nader emphasizes proper storage\, steeping\, and grinding. He also explores efficient and effective cooking techniques using the spice. He presented an after dinner diversion program about saffron at the 2024 Oxford Food Symposium
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-april2025/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/11/Kitchen-lab-birgitte.jpg
LOCATION:https://us06web.zoom.us/j/82159168632
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250318T180000
DTEND;TZID=Europe/London:20250318T200000
DTSTAMP:20261101T025437
CREATED:20250301T213037Z
LAST-MODIFIED:20250424T135143Z
UID:35585-1742320800-1742328000@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab: The Art of Coddling with Chef Cordula Peters
DESCRIPTION:US residents: Daylight Saving time differs from UK/EU between 8th and 30th March\, please check start time here \nHello from my kitchen in Copenhagen\, \nDo you have an egg coddler gathering dust in your cupboard? It’s time to put it to work! Join us for a special Kitchen Lab with Chef Cordula Peters\, who has a true passion for coddling eggs – both in the kitchen and in life. \nCordula’s fascination with egg coddlers began during Covid\, but her love for poached and gently cooked eggs goes back to her childhood in Germany. Her talk on egg coddling begins with the Victorians. As we prep\, cook\, and poach our way through several recipes\, you’ll learn why this delicate technique deserves a comeback. \nWarm regards\, \nBirgitte
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-march2025/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/03/Kitche-Lab-Birgitte-and-Cordula.jpg
LOCATION:https://us06web.zoom.us/j/81178615582
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250227T170000
DTEND;TZID=Europe/London:20250227T180000
DTSTAMP:20261101T025437
CREATED:20250202T184111Z
LAST-MODIFIED:20250220T190145Z
UID:35144-1740675600-1740679200@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques - Pickles Without Borders
DESCRIPTION:Please note that the maximum number of tickets for this event is 50; when this number has been reached\, tickets will no longer be available. \nHello from my kitchen in Copenhagen\, \nI hope this finds you well.\nTired of winter vegetables? Let’s transform them into delicious\, tangy additions to brighten up your dishes. During the session\, I’ll showcase these recipes and share practical pickling techniques. \nThis one-hour session is all about exploring pickling techniques with recipes shared with me from Denmark\, India\, Japan\, Greece\, and the Southern USA. \nWhether you’re a pickling enthusiast or just curious\, this promises to be an engaging and tasty workshop. \nWarm regards\,\nBirgitte
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-tech-27feb/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/11/Kitchen-lab-birgitte.jpg
LOCATION:https://us06web.zoom.us/j/85200691079
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241210T170000
DTEND;TZID=Europe/London:20241210T190000
DTSTAMP:20261101T025437
CREATED:20241110T195623Z
LAST-MODIFIED:20241117T220110Z
UID:34661-1733850000-1733857200@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - The Pleasure of Oysters
DESCRIPTION:Tuesday\, December 10th 5 pm – 7 pm (London time) \nOysters have been a part of holiday celebrations since the Romans feasted on them for Saturnalia. So\, what better time to take a deep dive into the subject (even if oysters are raised in shallow waters) than in December? \nJoin Elisabeth Luard\, Birgitte Kampmann\, and Mary Margaret Chappell for a lively\, briny discussion of oysters\, oyster traditions\, and oyster culture in Europe and North America. \nWe promise a festive kitchen lab on “The Pleasure of Oysters”. \nAnd lots of good stuff on the menu: key tips for selecting\, storing\, and safely opening oysters\, classic holiday recipes\, and oyster-wine pairing recommendations courtesy of friends and friendly sommeliers.
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-december-2024/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/11/Kitchen-Lab-Oysters.jpg
LOCATION:https://us06web.zoom.us/j/88666707557
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241104T170000
DTEND;TZID=Europe/London:20241104T180000
DTSTAMP:20261101T025437
CREATED:20241026T194543Z
LAST-MODIFIED:20241029T233935Z
UID:34406-1730739600-1730743200@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques -  A timeless delicacy: Exploring Persian fruit leather and its infinite possibilities
DESCRIPTION:Join Nader Mehravari and me for a KL Techniques workshop on fruit leather! \nNader shares: “I like this recipe because it reminds me of my childhood as Lavashaks was one of my most favorite snacks. I also like it because\, as I eat Lavashaks in the middle of winter\, it reminds of me of fresh summer fruit. \nIn the Persian culinary landscape\, lavāshak\, commonly known in the West as a “fruit roll-up” or “fruit leather”\, is a popular tangy sweet-and-sour snack. The Persian term for fruit roll-up\, lavāshak\, is a compound word consisting of “lavāsh” and “ak”. Lavāsh is the name a very thin flat bread that popular in Iran\, Armenia\, Azerbaijan\, Türkiye\, Kyrgyzstan\, Kazakhstan\, and neighboring regions. Adding “ak” to “lavash” implies something that is thin as lavāsh bread. \nIn ancient times\, sun and wind were used to dry food. Archaeological evidence suggests that drying food in the hot sun began as early as 12\,000 BCE in the Middle East and East Asia. This makes dehydration one of the oldest- if not the oldest – food preservation techniques. Later cultures developed various methods and materials for drying. In the Middle Ages\, specially designed “still houses” were built to dry fruit\, vegetables\, and herbs in regions that lacked sufficient sunlight. These structures used fires to generate the heat needed for drying.’ \n \nAs always\, recipes will be sent to all who sign up\, so you can bake along with me in real-time. \nLooking forward to baking with you\, \nBest regards\,\nBirgitte Kampmann
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-tech-4nov/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/10/KT-techniques-Birgitte-and-Nader.jpg
LOCATION:https://us06web.zoom.us/j/83250037735
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241029T170000
DTEND;TZID=Europe/London:20241029T190000
DTSTAMP:20261101T025437
CREATED:20240924T155342Z
LAST-MODIFIED:20241026T194415Z
UID:33963-1730221200-1730228400@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - From Polish roots to New York icon- The evolution and craft of the classic bagel
DESCRIPTION:Tuesday\, 29th October\, from 17:00 – 19:00 London time \nI asked how Cathy likes her bagel and this is her reply: \n“My standard order (because one always goes out to a local deli for bagels) is for a ’toasted everything with veg cream cheese\,”  a wonderful panoply of salty\, crunchy\, hot-cold sensations. More flavorful than the unadorned bagels of my New Jersey childhood\, I’m a partisan\, firmly believing that New York City bagels are the best in the world.” \nCathy Kaufman has lived in New York City for more than 40 years and teaches in the Food Studies department at The New School\, including a course on the foodways of New York City. \nAs always\, recipes will be sent to all who sign up\, so you can bake along with me in real-time. \nLooking forward to baking with you\, \nBest regards\,\nBirgitte Kampmann
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-october-2024/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/09/kitchen-Lab-LOGO-1.jpg
LOCATION:https://us06web.zoom.us/j/86213259138
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240924T170000
DTEND;TZID=Europe/London:20240924T180000
DTSTAMP:20261101T025437
CREATED:20240901T151747Z
LAST-MODIFIED:20240924T154809Z
UID:33850-1727197200-1727200800@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab and KL Techniques - Tues\, 24th Sept: Choux Paste
DESCRIPTION:SOLD OUT!!! \nJoin us for a KL Techniques workshop on choux paste \nTuesday\, September 24th from 17:00 – 18:00 London time \nA warm welcome back to my kitchen in Copenhagen! \nI hope you’ve had a pleasant and relaxing summer\, and that you’re ready to get back into the swing of things. I’m thrilled to invite you to our first Techniques workshop after the summer break\, where we’ll be exploring choux-paste in its many identities. \nPlease reserve your ticket and join me for ONE hour of live baking on Zoom. In this workshop\, I’ll be sharing my tried-and-true tricks for fool-proof choux dough. We’ll be making everything from elegant éclairs and crispy choux au craquelin to savory cheesy gougères and even French gnocchi. Plus\, we’ll dive into a variety of delicious fillings to elevate your creations. \nAs always\, recipes will be sent to all who sign up\, so you can bake along with me in real-time. \nLooking forward to baking with you\, \nBest regards\,\nBirgitte Kampmann
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-24sept/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/04/new-birgitte.jpg
LOCATION:https://us06web.zoom.us/j/86213259138
END:VEVENT
END:VCALENDAR