Known for their heft and their ability to handle just about anything, cast iron pans can be found in most everyone’s cabinets. In this class Laura Pyles will show you how to use (and how to properly care for) this versatile kitchen workhorse, both on the stovetop and inside the oven. On the menu: sorghum-brined pork chops smothered in onion gravy with marjoram and sherry; eggplant and tomato caponata with capers, currants, and pine nuts; red onion and fennel tarte tatin; and homemade funnel cake with cherry coulis and cinnamon whipped cream.
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!