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 two 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 today’s menu:
Grilled lamb chops (or grilled shrimp) with spiced yogurt and blistered tomatoes
Grilled baby lettuce with anchovy garlic dressing and parmesan
Whole grilled eggplant with whipped garlic, and grilled peppers

Shopping List:
Produce:
Japanese eggplants
padron peppers
shishito peppers
garlic
lemons
escarole
limes
cherry tomatoes (I prefer tear drop or sungold tomatoes, on the vine is best for grilling)
cilantro

Dairy:
Parmigiano-Reggiano
whole-milk plain Greek yogurt

Proteins:
wild gulf prawn, peeled and deveined, tails intact
OR
lamb chops

Dry Goods / Pantry:
eggs
pine nuts
anchovies, in oil
dijon mustard
neutral oil, such as safflower or grapeseed
sherry vinegar
Kosher salt, to taste
Pinch of flake salt

Spices:
chili flake
ground turmeric
ground cumin
sweet smoked paprika
freshly ground black pepper

Equipment List:
Large pair of tongs, preferably metal
Large metal spatula
1 large baking dish
1 microplane zester
1 12-in strip of aluminum foil
10 (6-8-inch) wooden skewers, soaked for at least 30 minutes
Grill brush
A working thermometer
A old kitchen towel that can be used to “season” the BBQ grates before
High powered blender, such as a Vitamix or a food processor
Large metal bowl
Whisk
Rubber spatula
Grill basket for tomatoes, or a old metal basket strainer