We all grew up with them – those classic dishes that seem to
grace every table in the land and remind us of all comforts of home, but
sometimes we want something just a little bit different. In this course we’re
going to break the rules, just a little bit, toss tradition to the wind but
still remain classic.
Flavors and techniques from foreign and domestic regions
accent classic dishes while allowing their traditional heritage to shine
through. You’ll learn how to make the North African staple, preserved lemons, and use them to brighten American dishes; risotto isn’t just a savory side dish; and
macaroni and cheese can grow up while still satisfying the child in all of
us. Who says baseball is all about hot
dogs and apple pie? You’ll learn easy pulled pork that will score a home run every time and might start a summer tailgate
revolution. Everyone loves bread
pudding, this class will also include a savory bread pudding that is perfect
for weeknight meals. You’ll also learn some simple changes to make ordinary
side sides extraordinary.
You’ll also be encouraged to ask questions and share ideas.
Recipes for the dishes in class, as well as some extra remixed classics will be
shared.
On the menu: Preserved lemons, chocolate risotto, grown up
Mac and Cheese, pulled pork, a savory bread pudding, truffle mashed potatoes, a
vegetable chili even carnivores will love; plus some additional seasonal sides.
This 3 hour class starts at 6:30 pm on February 8th.
Sign up at the Kings Cooking Studio website for The Classics Remixed
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