Sat, June 3: Using Spices - Peppercorns

Saturday, June 3^rd, 5pm-8:30pm

Using Spices: Peppercorns with Dave

Do you have a cabinet full of spices you don’t know what to do with? In this monthly class we’re going to go over individual spices and learn how to use them in new fun ways. In this month’s very special Using Spices class, we’re playing with Peppercorns! Did you know that REAL Peppercorns (Piper Nigrum) are all the same Peppercorn, just at different stages in its life cycle? Did you know that there are Long Peppercorns? Smoked Peppercorns? Salted Peppercorns? and even Designer Imposters? If you think peppercorns are only black or white; coarse or fine, you need this class! And of course, there will be a tasting… to include some pretty special peppercorns! This is a hands-on class. This class is taught in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe.

On the menu:

• Black Peppercorns - Strawberry Black Pepper Jam with Smoked Black Pepper and Duck Fat Shortbread
• Pink Peppercorn – Pink Peppercorn Crusted Tofu with Roasted Carrot, Miso, & Ginger Puree
• Red Long Peppercorns – Kandathippili Rasam (Long Pepper Soup) – Tamil Nadu (South East India)
• White Peppercorns – Amok (National Dish of Cambodia) White Peppercorn Coconut Curry with Tuk Meric (Cambodian Lime and Pepper Sauce) Glazed Grilled Prawns