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.