Salt elevates cooking in a way that no other ingredient does, yet “salt to taste” remains a mystery and challenge to many cooks. Learn how to bring out the best in food as Chef Darin Gagner takes you through the preparation of four dishes to highlight different approaches to seasoning. You will learn about types and uses for a variety of salts, brines and seasoning that you’ll be able to apply to your everyday cooking to maximize flavor.
The menu includes: Stone-ground polenta with pecorino and mascarpone, Dry brined whole roasted chicken and cranberry, currant and ginger relish, and Citrus salad with arugula; ricotta salata, pistachios and sherry gastrique.
Class is limited to 10 students and includes dinner. Please note that class reservations are non-refundable.