Low 'N Slow: Meats, Sauces and Whiskey
This class is focused on best tips for preparing, cutting and cooking meat, creating flavorful sauces and pairing with local whiskey. Chef Eric competes in BBQ and not only shares useful information that can be applied at home but he runs an entertaining class. This experience starts out with a short tour of Pike Place where we will be picking up a few of our local ingredients before cooking. The group culminates in the Pike Place Market’s Atrium kitchen to cook and eat together. Local Whiskey from Westland Distillery
Chef Liz, is a classically trained chef from Le Cordon Bleu in Paris and has spent the last 15 years perfecting her craft. Just as important to her time spent in the kitchen, is her time spent understanding where ingredients come from in their natural environment. The perfect meal starts outside of the kitchen; from the conditions in which the ingredients are raised and treated to the preparation. Using the freshest, sustainable products is essential to maximizing flavor. Once the ingredients are in her hands she focuses on proper seasoning, temperature and complimentary flavor-profiles to enhance her dishes. Creating delicious food is Liz’s outlet to inspire others by opening up their minds to new possibilities in the kitchen.
If you have any question on this experience, please contact firstname.lastname@example.org.