We are so excited to host you in our upcoming class! Two days before class we will email everyone 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:
Stone Fruit Bruschetta with Goat Cheese and Fig Vinegar
Ginger Sesame Marinated Watermelon Salad with Mint and Basil
Crispy Panko Chicken with Peach Hot Sauce

Wine suggestion: 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 summery ingredients in our class menu.

Non-alcoholic drink suggestion: Berry kombucha.

Shopping List (for 4 servings): 

Produce:
– 3 cloves garlic
– 1 ripe nectarine
– 3 ripe peaches
– 8 ounces sunburst tomatoes or cherry tomatoes
– 6 ounces Bing cherries or sweet cherries
– 2 pounds watermelon
– 3 Persian cucumbers or 1/2 an English cucumber
– 1 shallot
– 1 2-inch piece fresh ginger
– 3 sprigs fresh mint
– 3 sprig fresh basil
– 2 lime

Dairy:
– 8 ounces soft goat cheese

Dry Goods / Pantry:
– 1/2 loaf sourdough crusty bread
– 3 tablespoon fig or balsamic vinegar
– 3 tablespoons olive oil
– 1 tablespoon toasted sesame oil
– 2 tablespoons sesame seeds, toasted
– 1 cup flour
– 2 cups panko breadcrumbs
– 1 cup + 1 tablespoon high heat oil
– 2 chipotle peppers in 1 tablespoon adobo sauce
– 3 tablespoons bourbon
– 1 tablespoon Worcestershire sauce
– 1 tablespoon brown sugar, optional
– Kosher salt, to taste

Protein:
– 1 1/2 pounds boneless, skinless chicken breasts
– 2 eggs

Spices:
– 1/2 teaspoon granulated garlic
– 1/2 teaspoon ancho chili powder
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon freshly ground black pepper, plus more to taste
– 1/2 teaspoon Aleppo pepper, optional

Equipment List:
– Large skillet
– Medium pot
– Medium skillet
– Immersion blender, blender or food processor
– Tongs
– Wooden spoon
– Cherry pitter
– Sheet tray lined with paper towels
– Spatula
– 2 medium sized bowls
– Small bowl
– Chef knife
– Garlic press
– Kitchen towel
– Meat mallet
– 1 gallon sized ziploc bag
– 1 cooling rack
– Pastry brush

Join Waitlist Enter your email and click the Join Waitlist button and then we will update you if a spot opens up!