Demonstration style class. Includes dinner.
Whether you're new to cooking meat or a seasoned backyard chef, this class will help you understand the underlying process of meat cookery. Take a journey with Chef Darin to explore the ideas of brining, braising, searing, and two zone cookery. The fundamentals taught in this class will take you far beyond just the recipes. Menu includes: pressed pork shoulder sandwiches with pickled pepper mayonnaise and caramelized onions; dry brined and seared chicken breast with a shallot and tarragon pesto; fresh corn and poblano savory pudding; romaine salad with poached potatoes, soft boiled eggs, and bacon vinaigrette.
Class is limited to 12 students. Please note that class reservations are non-refundable.