Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Bring in the New Year 2016 - Brining, Searing, Braising and Lacquering

Searing  the pork roast and adding aromatic vegetables
Cooking on New Year's Day 2016 Brining, Searing, Braising and Lacquering

The perfect day in the kitchen, cooking with my son Sean. He brings such nice energy and fresh ideas. We brined the pork roast in sweet tea and apple cider, seared it off and put it in a large roasting pan with fennel, carrots, garlic, celery and chicken stock. The pork braises for several hours, then separate the juices and reduce half of the juice in a saucepan on top of the stove and the other half add date molasses and put back in a hot oven to lacquer the roast until the skin is a mahogany in color. Then for the black-eyed peas he added lemon peel, garlic and a sprig of rosemary to the mirepoix and brightened the whole dish. My favorite is the cabbage sautéed in bacon and folding in noodles for wealth.