We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Pork Belly Roast, Stuffed with Breadcrumbs, Chard, Golden Raisins, Anchovy, and Walnut
Yorkshire Puddings
Kohlrabi, Broccoli, and Cabbage Salad with Crunchies and a Yogurt Cream Dressing

Shopping List:

Produce:
rainbow chard
kohlrabi
green cabbage
broccoli
parsley
tarragon
garlic
lemon

Dairy:
whole milk
full fat yogurt (or Greek yogurt)
creme fraiche
unsalted butter

Dry Goods / Pantry:
safflower oil
panko breadcrumbs
golden raisins
anchovy fillets in oil
walnuts
almonds
all-purpose flour
white wine vinegar
pumpkin seeds
sunflower seeds
buckwheat groats (optional)
oats
sugar
kosher salt

Proteins:
pork belly, skin on
eggs

Spices:
mustard powder
cayenne
ground nutmeg
nigella seeds (optional)
freshly ground black pepper

Equipment List:
Cutting board
Chef’s knife
Food processor
8-10 inch frying pan
Wooden spoon or metal spatula
Small pot to heat water
Small bowl for rehydrating golden raisins
2 feet butchers twine
Cooling rack (optional)
Cookie sheet tray with a lip
Tongs
Medium bowl to mix Yorkshire pudding base
Whisk for Yorkshire pudding base
Fine mesh strainer
Rubber spatula
Small bowl to store yorkshire pudding base
Small pan to heat safflower oil or pork/ beef drippings
Large bowl to mix vegetables
Medium bowl to mix dressing
Whisk for dressing
Cookie sheet for toasting seeds, nuts & oats
Medium bowl to mix crunchies