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:
Pan Seared Pork Chop with Corn and Pepper Saute and Spicy Pan Sauce
Pan Roasted Cauliflower Charred Leek Vinaigrette, Bacon, and Honey

Drink Suggestions:
Wine Pairing to purchase: Château Haut-Blanville, Solal Rosé, Pays D’Oc, 2019
This wine is organically produced, and it is 50% Grenache gris and 50% Cinsault. Light and crisp with silky notes of summer berry and peach, the delicate fruity nature of this sipper will complement the fresh ingredients in our class menu. $16 (Simply add this to your cart when you are choosing your class!)

Non-Alcoholic suggestion: Watermelon LaCroix

Shopping List:
padron peppers
sweet frying peppers, such as Jimmy Nardelo
thyme leaves

unsalted butter
sheep’s milk feta cheese

Dry Goods / Pantry:
high heat neutral oil, such as safflower oil
white wine
dijon mustard
stone ground mustard
hot sauce (my favorite for this recipe is Crystal brand)
pickled peppers (pepperoncini works great! Or any hot pepper in your fridge.)
extra virgin olive oil
champagne vinegar
brown sugar
Flakey salt, for garnish
Kosher salt, for seasoning

bone-in pork chops

freshly ground black pepper
whole cumin seeds

Equipment List:
1 cutting board
1 pair of cooking tongs, preferably metal
1-2 medium well seasoned skillet, preferably cast iron or carbon steel
5 small tasting spoons
1- 12 in strip of aluminum foil
1 large chef’s knife
1 large bowl
2 small bowl
1 digital thermometer
1 fish spatula
1 small whisk
1 immersion blender
1 high powered blender, such as a Vitamix or a food processor
1 large metal spoon