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One of the biggest challenges for home cooks is understanding how the physiology of taste can empower spontaneous cooking. We’ll explore the five flavors: salty, bitter, sour, sweet and umami, as well as mouth-feel. Learn by tasting and experimenting as we prepare Lamb Kefta with Minted Slaw and Homemade Harissa; Pan-seared, Crispy-skinned Salmon with Spiced Cauliflower, Pine Nuts and Orange Coriander Oil; Seared and Slow-roasted New York Strip Steak with Anchovy Salsa Verde; and Spiced Chocolate Bread Pudding with Pistachio Brittle. With meat, seafood, dairy and eggs.
Members: $45, Non-members: $50