Cast Iron Cookware has experienced a renaissance in the last several years but this traditional cookware remains a mystery to many. Chef Erin Coopey will dispel the myths, discuss proper seasoning and cleaning, and demonstrate what makes cast iron a mainstay for baking, searing, roasting, braising and more.
The menu includes: Honeyed Apricot Brie, Pan-Seared Mussels with Herbed Butter, Braised Winter Greens, Ribeye with Roasted Shallots and Mushrooms, and Pumpkin Bread.
Class is limited to 10 students and includes dinner. Please note that class reservations are non-refundable.