Low and Slow

Low and Slow

After a summer filled with grilling, what better way to cook away the fall blues than lowering the heat and taking your time? Join Jay Guerrero for this class on the art, science, and alchemy behind various low-heat cooking methods. You’ll learn how to build flavors through marinating, brining, and seasoning as you make olive oil-poached albacore with rye croutons, bitter greens, and horseradish cream; coriander pork ribs with black garlic citronette; lamb shanks braised in tomatoes, olives, and preserved lemon; and anchovy braised cabbage with butter and lemon.

Dates Offered Price
$90.00
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