Sept 5th- HEAT, 6pm

Sept 5th- HEAT, 6pm


Join Chef Shelley Wiseman for an exploration of science fundamentals in the kitchen. In the spirit of McGee, Alt-Lopez, and Samin Nosrat among many others, apply these principles for greater freedom and creativity in the kitchen! 

Heat plays an important role in creating depth in flavor- not just for heat's sake. BYO!

We will cover: 

Wet heat cooking - Steamed, boiled, sous vide, braised, poached

Dry heat cooking - Sautéing, grilling, roasting

Low Heat Cooking - Dehydrating

High Heat Cooking - Frying, Sautéing, Protein Vs. Starches reaction to heat


Vegetable Tempura

Poached Eggs with Stir fried Mushrooms and Dehydrated Kale

Cod Sous Vide with Mashed Roasted Potatoes

Venison/Beef Stew

Zabaglione with fruit

** Add three more classes to your basket and receive a 15% discount  Use the code: FOUR

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