Barton Seaver - Spice It Up for Valentines Day
About this Event
Keep it Spicy!
Join renowned chef and author Barton Seaver for a Valentine's Day event like no other. In this live, virtual event, Chef Seaver will take you on a culinary journey as he explores the world of spices and how they can be used to add depth and complexity to your dishes. From the warm, earthy notes of cumin to the bright and floral notes of saffron, you'll learn how to use these ingredients to create delicious and romantic meals.
Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Bring your questions, and don't miss this opportunity to learn from one of the best in the business!
About Barton Seaver
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.
An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.
He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.
Tuesday, February 14th
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Related Video FAQs:
- I’m curious…what are your observations about regional differences in the application of spices in recipes?
- Are there ways to store/preserve fresh, green herbs (tarragon, basil, etc) for future use?
- What is the best way to dry out and store herbs grown in the warmer months to use in the winter?
- Are there any techniques to grill delicate whole fish without it falling apart? Also, what other ways would you cook a delicate whole fish if you were cooking outside?
- Can you discuss choosing the right vinegars and your favorites?
- When should you use powders versus spices?
- If I'm tempering spices prior to blending with the food in my recipe, could you please tell me if all tempering needs to be done in oil or can some spices be tempered in water?
- What is the best way to dry herbs and how to differentiate which herbs are preferred to be used fresh or dried?
- What is the best way to store dried spices and how ling can they stay. Fresh is great but some spices I use infrequently and i have basic spices i take camping.
- I am experimenting with some new spices and read about Seeds of Paradise. I ordered some to try. Any suggestions on use?
- I bought a package of 13-bean soup mix. When I soaked the beans, they started opening up and basically falling apart and were wrinkly. Is this a sign that the beans are not good to eat? Why did they fall apart?
- Trying to cook without salt for my elderly parents But need some taste in food!!!! They do not like Mrs dash. Can you suggest that would give good taste to food?
- 2 important fermentation books not to miss for miso and fermentation books, in general are: Sandor Katz's "Wild Fermentation", and Jeremy Umansky's "Koji"
- Are there some basic templates we can use to hit the various world flavor profiles as we learn to cook without recipes?
- I want to buy new pots, pans, skillets. Many people have suggested that I consider All Clad. I am interested in the “copper core” All Clad line. Would this be a good choice? What are the drawbacks?
- How to keep spices fresh? and how often should they be replaced to maintain freshness?
- Could you talk about miso…the different types and how they’re used?
- If we are doing spice blends of our own making, could you please give us a guide as to how certain groups of spices do or don't go together well.