#cookingclass

Essentials of Cooking: ACID


  • November 27, 2018 - November 28, 2018
    6:00 pm - 7:30 pm

In the fourth class of our “Essentials of Cooking” series, we will cover the use of acid in good cuisine. From citrus to vinegar to cultured products, acids are often the number one component home cooks lack knowledge of that can bring cooking to the next level. Cook and farmer Patryk Battle along with Author (more…)

Essentials of Cooking: FAT


  • July 17, 2018
    6:00 pm - 7:30 pm

In the third class of our Essentials of Cooking series, we explore the importance of fat in good cuisine. In this class, we will share the food science behind fat, good sources of fat for your kitchen (both plant and animal based) and practical applications for using fat to enhance your dishes. Cook and Farmer (more…)

Koji in Every Kitchen


  • May 29, 2018
    6:00 pm - 7:30 pm

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji, and how to grow your own culture. The power of koji lies in its production of (more…)

Elements of Cooking Series Next Class is about FIRE

“Heat is the element of transformation,” writes chef Samin Nosrat, who has worked with Alice Waters at Chez Panisse. Nosrat argues that heat, more than anything else, is what ultimately renders our food from one thing to another. “Heat is flavorless and intangible,” she writes, “but its effects are quantifiable.” Long before Nosrat finished her […]