Being a culinary wizard is far preferable to being an actual wizard, especially now that they're all property of the British government. Make mealtime magic with this Groupon.
Choose from Three Options
- $49 for a floral-ice-cream-and-sorbet-making class class for one (a $150 value)
- $95 for a floral-ice-cream-and-sorbet-making class for two (a $300 value)
- $289 for a private, floral-ice-cream-and-sorbet-making class for six (a $900 value)
In a 1.5-hour class led by Uzma Sharif herself, she'll use local farmer's market produce to demonstrate making tahitian-honey ice cream and raspberry-rose sorbet. After tasting each dessert, students will be able to take home any leftovers at the end of class. Classes are currently scheduled for 5:30 p.m. on Friday, July 6; 5:30 p.m. on Friday, July 20; and 5 p.m. on Saturday, July 28; more Friday and Saturday classes will be added as demand requires.
Chocolat Uzma SharifChocolat Uzma Sharif
During her rotations as a pastry chef in culinary school, Uzma Sharif caught the eye of her head chef by drizzling chocolate with the same technique she used to decorate hands with henna. “You’re going to be a great success with that someday,” he predicted. The roots of her talents as a chocolatier go back even deeper, however. In Pakistan, her pastry-chef grandfather was well known for his delicate pink macaroons, and her mother and seven aunts each inherited their father’s baking skills. In January 2011, Uzma followed in her family members' footsteps, founding her own shop to purvey her hand-crafted chocolate creations as Chocolat Uzma Sharif.
These confections brim with unexpected ingredients, such as candied rose petals, Kashmiri chai, and cardamom, or glow with floral colors, such as the pinks and blues on the ombre butterflies that are Uzma's current favorite. The chocolatier handpicks the ingredients that go into her sweet creations, choosing all-natural, organic options when possible. Focused on perfecting a small selection of goods, she makes her chocolates in small batches and packages them in eco-friendly boxes she’s designed herself.
During chocolate classes at her Pilsen kitchen, Uzma teaches students about the origins of raw chocolate and the science behind making a bar with the right sheen and snap. Uzma also shares methods for choosing good chocolate from store shelves, starting with deciphering the percentages on the label and asking it whether it’s been naughty or nice.