The ability to cook gives me more joy than anything else in my life, by far.
Learning to cook these five dishes twenty years ago gave me a solid foundation that I’ve built on ever since. I know if you learn these five things you’ll have the ability – and WAY more importantly, the confidence – to tackle 90% of the recipes you’ll come across.
Already have that ability and confidence? Give them to someone who doesn’t. This would be a gift that someone remembers forever.
“Okay already, what are these five freaking dishes that are sooooooo important?”
These are cornerstones for each night, we’ll be creating balanced meals each week:
Red beans and rice
A composed salad
Spaghetti cacio e pepe
This is a series, and each class will build directly or indirectly on the previous ones. Participation for all four weeks is required. Together we’ll cook these five things (and several others), with lots and lots of hands-on. Then we’ll sit down and have a meal, each week.
Among the things you’ll learn:
Basic knife skills
How to layer flavors
Timing – what can and should be made ahead of time
Wine and food pairing fundamentals
and who knows how much more…
The classes will take place from 6 to 9ish on four consecutive Wednesdays starting in January: the 17th, 24th, 31st, and February 7th. If you already know you can’t make it to all four, consider passing on this one. This is as much about community as it is food and cooking.
This series is limited to four people and will be $225 per person. I’ll provide everything, you just need to show up.
Although I’ve taught plenty of people to cook, this is the first time I’m doing so in this format. Have you ever been a part of the first time of something like this? (I think of restaurant openings.) Every time afterwards is smoother, more polished, “better” in many ways… and, in some way, not quite as special. This is going to be really, truly great and I can’t wait to share it with four excited students.