Himalayan Salt Plate Cooking: Grill, Chill, Sear & Serve
Cooking with Himalayan salt blocks is one of the culinary world’s most popular new trends, and you know us…if it’s new, we’re gonna be all over it! These versatile cooking slabs can be used to grill, broil, or heat foods on the stove top or grill, as well as serve chilled foods such as cheeses, fruits, and sushi.
Tonight, Chef Richard McPeake, will lead off this interesting class by showing you how to use the salt black as a cold plate for cheese and cured meats. Then he’ll teach you the fundamentals of grilling on salt blocks, as well as how to care for them.
The menu will include a starter of Poisson Cru (fresh tuna in coconut milk and fresh lime juice) Salt Seared Duck Breast with Garlic Shiitake Mushrooms, and Seared Peppered Beef Noisettes. We’ll end with Riz Au Lait - an interesting dessert French rice pudding topped with fresh pairs.
Limited Hands On |Tasting
Sun 8/18/19 5:00 - 7:30 p.m.
NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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