Can’t wait for grilling season? Then join Nicco Muratore for this class, where you’ll learn the principles of high-heat cooking, as well as some new tricks on the grill that will keep you eating outside all summer long. He’ll teach you the difference between wood, charcoal, and gas grilling, and how to build and maintain a fire as you make grilled king salmon with charred spring onions, roasted radishes, and herby beurre blanc; grilled asparagus with vadouvan sauce gribiche and pickled charred shallots; grilled apricots with halloumi, toasted almonds, basil, and chili; and grilled sourdough topped with nettle-sorrel crème fraiche and blistered snap peas.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.