Korean food is hot right now and the nice thing is that with a few unique ingredients you can often make it at home without a wok or other special tools. In this class we will discuss common Korean ingredients and where to find them, as well as blogs that focus on Korean flavors and […]
Braising is a great way to take a lesser cut of meat and have it turn out succulent and juicy. We will learn how to give a Chinese red braise treatment to some pork belly, turn some chicken parts into Mexican style chicken tinga for tacos or nachos that might be the hit of your […]
This class will cover techniques that allow you to get a meal on the table in less than an hour, sometimes less than half an hour, and focus on using ingredients that you may already have. We will cover several techniques that allow you to speed up your meal prep. We will be making three […]
This backbone of the culinary world is actually related to lilies and amaryllis. We will cover chives, scapes, ramps, leeks, shallots, scallions, onions - red/white/yellow and more, and of course GARLIC. We will cover these smelly bulbs and how to handle them to moderate their impact in different dishes and how to decrease the tears […]
Quick pickles - a staple of every good cook, quick pickles are a way to make a delicious condiment or a zesty ingredient for your everyday cooking. We will cover the basics of quick pickling as well as sampling multiple kinds of pickles while we practice the art of quick pickling. We will explore common […]
