Become A Master In Salad Dressings And Vinaigrettes
What you'll learn
- Do you love salads? Do you eating healthy foods? Do you liek saving money? do you like eliminating preservatives and chemicals from your diet? If you answered YES to any of these questions then this course is for you!
- I wan't each student to be able to fix a vinaigrette from scratch using ingredients sourced by the student
- I want you to see the process of making oil and vinegar and then using these to make delicious vinaigrette and dressings.
- For you to become the ZEN master of the salad in your house...and your neighborhood. You can do it! And this course can help.
- Dedication to go thru the course materials completely then put what you've learned to practice by making vinaigrettes. You will need basic cooking equipment like bowls, whisks, blender, knives, spoons etc.
- A love of healthy, good tasting food...a little effort...and an appetite!
“In this course we will cover different techniques for salad dressing and vinaigrettes and also explains how vinegar is made, oil is produced and what makes up a vinaigrette dressing. Moreover, how each component from oil to vinegar to flavorings is used is also discussed to help you make the basic dressing and vinaigrette amazing.
Ever wonder how to make those delicious vinaigrettes and salad dressings you find at most restaurants? Tired of store bought chemical and sugar filled salad dressings and vinaigrettes? Finally an in-depth interactive learning course created and taught by cookbook author & TV host Chef Keith Snow, that will transform your love of salads by teaching you how to make amazing home made dressings and vinaigrettes, saving you money and allowing you to eliminate store bought processed foods your cupboard.
Making a salad dressing or vinaigrette is so easy yet most people are eating store bought dressings and vinaigrettes that are made with GMO (genetically modified organisms) sourced oils. Ranch dressing is total crap!!
Those of you that love the salad at Olive garden and other restaurants will love this course. You will be able to make dressings and vinaigrettes that taste better then most restaurants and contain only healthy ingredients.
A salad is only as good as the dressing or vinaigrette used to dress it. My recipes are tried and true, thousands of people worldwide have used my recipes with great success.
This in-depth course not only shows you basic technique but also explains how vinegar is made, oil is produced and what makes up a vinaigrette dressing. You will learn how each component from oil to vinegar to flavorings helps to make the basic dressing and vinaigrette amazing.
Who this course is for:
- Novice And Intermediate Cooks And Foodies
- Anybody who loves healthy food
Meet Keith Snow
Armed with a complete set of resources to make the locavore movement inviting, accessible and easy for the home cook, Chef Keith Snow has spent the last ten years using web 2.0 to propel his mission. In 2006, Keith developed and launched Harvest Eating, a unique social network dedicated to seasonal cooking. Subscribers receive weekly newsletters and visitors to the website gain access to an ever-growing library of over 325 cooking demonstration videos and over 800 categorized recipes. In the spring of 2012, Keith’s audience expanded when he debuted a new television show on RFD TV in 55 million US homes. Chef Snow's First Cookbook, "The Harvest Eating Cookbook-200 Recipes For Cooking With Seasonal Food" debuted in 2009, published by Running Press the book has done very well and is now in it's second printing. Keith's online radio show The Harvest Eating Podcast is growing fast with a world wide audience in more then 100 countries. New episodes are published weekly.
The Early Years: The Farm Influence
Raised in suburban New Jersey, Keith’s family appreciated and valued the importance of fine cooking. Together, they frequented local farmers’ markets, but he found his true calling on his uncles’ farms: one owned a dairy farm in Goshen, New York and another raised horses and had a wild hatchery where grouse, partridges and other game birds could be found. There Keith was exposed at an early age to healthy, seasonal eating; he remembers a salad made straight from vegetables picked in his uncle’s garden as the best he’s ever consumed.
Keith’s career as a chef began almost accidentally. At 14, he filled in for a friend as a dishwasher at a local Italian restaurant and found himself increasingly drawn to cooking. He eventually trained under the direction of the restaurant’s disciplined former Navy chef. Keith’s talent as a chef evolved into a career and took him all over the country including California, Florida, North Carolina, Massachusetts, and Colorado
Keith was ahead of his time, thinking about fresh, unprocessed foods, long before organic and seasonal held much meaning for consumers. While still entrenched in the restaurant industry, Keith decided to combine his entrepreneurial spirit with his passion for natural foods and in 1992, at 25, he created Capone’s All-Natural Pasta Sauces. Unlike other jarred sauces, these were made without artificial ingredients or preservatives. Originally sold from the back of his car, his product quickly became available on shelves nationwide.
In 1998, Keith accepted a position at a small restaurant in North Carolina, where he and his wife were drawn to the serene quality of life. However, in 2000, he became Executive Chef at Colorado’s Copper Mountain Resort, overseeing a staff of 12 chefs, 250 employees, and nearly10 million dollars in food & beverage sales. It was at this point in his career that Keith discovered his affinity for food media, making appearances as a guest chef on several local programs.
Working long hours and dreading the harsh winters, Keith longed for the comfort of the North Carolina country lifestyle. He and his wife welcomed their first child, Olivia, and a few months later, Keith flew to the east coast and purchased a farm in western North Carolina on the spot. In 2003, Keith relocated his family into an 800-square foot apartment in a barn on the property.
Cooking Up a New Project
Once Olivia started eating solid foods, Keith and his wife, aware of the preservative-packed baby foods on the market, were determined to feed her the best possible diet. Using fresh vegetables and fruits grown in their garden, they created homemade baby food. During social outings, other parents expressed a keen interest in Olivia’s pureed peas, broccoli and butternut squash. Keith was amazed at the reaction and realized that he had important information to share. Adding to his influence in the area, Keith co-founded the local Slow Food® upstate SC chapter, which helped bring awareness to food policies and production practices, and ensured equity and sustainability.
“As I started to cook with these local seasonal ingredients, I finally developed a style of cooking I could call my own.” In 2006, he started shooting videos in his barn and housed them via Harvest Eating’s website. Diluting the “white coat intimidation” most chefs exude, Keith offers an inviting interactive experience. His cooking is resource-driven; the website even includes food finders to help home cooks find local farms.
Today, HarvestEating.com maintains a growing subscriber list of 20,000+ members in 100 different countries and his videos are available for viewing on over 500 websites worldwide.
A Chef of a Different Breed
Keith is a natural on camera. Offering food that’s rustic and accessible, he is warm and engaging; there’s no chef’s ego to obscure the cooking. In May 2008, he was the National Restaurant Association’s first recipient of the YOUTUBE “Hot Chef” title. A last minute entry, Keith’s Youtube video accumulated the most votes, winning him a trip to Chicago where he appeared with nationally recognized celebrity chefs.
Keith currently resides on a western Montana homestead with his wife, two daughters and son Garrett.
For more information about Chef Keith Snow and Harvest Eating, contact Amanda Santoro at The Brooks Group 212-768-0860