ONLINE CLASS! Grilled Cracker Crust Pizzas with Chef Richard McPeake
THIS CLASS IS OFFERED ONLINE AS A LIVE COOKING CLASS!
Yup! We'll be sharing the same amazing culinary education you'd get if your backside were in a seat in our kitchens, except you can be in your jammies (we won't judge!). Take notes. Ask questions and have the instructor answer them LIVE! Take your skills in the kitchen up a tasty notch. We promise it'll feel a whole lot like you're here AND you'll be practicing safe social-distancing (See what we did there?) (See details below to register.)
There is no end to the possibilities once you learn the basics of cooking pizza on the grill. It’s a versatile technique and delivers some of the tastiest pizzas around.
Tonight, Chef McPeake will lead this grillin’ hot pizza class as he teaches his secret to quick and easy cracker crust pizzas, and then he'll show you how to combine interesting flavors as he pulls together several fabulous pizza combinations.
THEN the real magic begins as Chef teaches important grilling tips for gas grilling and charcoal grilling so when the fire is ready, and all the prep is done – we’re off to the grills to cook these fabulous creations. We’re going out on a limb by saying that after this great class, you might never make pizza in the oven again!
Throw that pizza delivery number away and turn the oven off. We’re learning to grill our pizza tonight!
Online Class | Includes Recipes
Mon 8/17/20 Begins at 6:30 p.m. CST
Special Onsite Deal: We are offering a very limited number of students the ability to sit right in our kitchens as Chef McPeake teaches the online version of this class. Yup. You’ll smell, hear, TASTE and interact with Chef. See offering on this same date in our calendar to register.
Here's How To Be A Part Of This Online Class:
1. Register below and receive a Confirmation Email with your "Order Number"
2. Separately, we'll send you a link to a Closed Facebook Group set up just for this Class where you will OPT IN using that "Order Number."
Events in this Series: