Salt – no dish is complete without it. Salt balances sweetness, preserves, cures, tenderize, and so much more. If you’ve struggled with under seasoned or over seasoned meals, let Neil Duncanson give you the confidence to reach for the salt. In class you’ll brine pork shoulder for grilled pork shoulder steaks with green garlic aioli and salt-pickled rhubarb to serve alongside salt baked beets with greek yoghurt and salt-preserved citrus; poached asparagus with salt-cured egg yolks and spring herbs; and Washington cherry clafoutis with fennel and maldon flake salt.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!