Thurs, Jan 22: How To: Season Like A Chef, 6-8:30pm

Thursday, January 22nd, 6-8:30pm 

How To: Season Like A Chef with Cortney - $79 per person 

Discover how the right seasoning can transform any dish from ordinary to unforgettable. In this hands-on class, we’ll explore the art and science of seasoning—starting with salt, pepper, and how to use them with intention. You’ll learn about different types of salts, how and when to season during cooking, and the surprising variety of peppercorns and their flavors. Think seasoning is just a pinch here and there? It’s not—you’ll taste the difference precision makes. By the end, you’ll have the confidence to season like a chef and bring out the best in every ingredient. This is a hands-on class taught in our 2 x 4 format where each group of 2 makes a different recipe and then we all share a family style feast! 

On The Menu: 

Salt Crusted Chicken Thighs with Lemon Herb Pan Sauce: Seasoning timing: salting ahead of time vs. right before cooking. Compare coarse vs. fine salt and freshly cracked vs. pre-ground pepper. Demonstrates how salt penetrates and enhances flavor while pepper adds aroma. 

Mushroom & Herb Polenta with Parmesan – ideal for showing how salt changes perception of richness. Also, see how salting vegetables while you are sautéing changes the process of cooking. 

Warm Roasted Vegetable Salad with Honey Citrus Vinaigrette: Learn about seasoning each component before combining. Layered seasoning, tasting for acid-salt balance, and how to season vinaigrettes. Shows how salt and acid enhance natural sweetness. Taste how different peppercorns change the entire flavor of the salad. 

Easy Focaccia Loaf with Homemade Butter Board: compare kosher, sea, smoked, and flake salts and a variety of peppercorns on the homemade butter.  Taste the difference that crunchy salt makes on the top of the focaccia and also taste an unsalted loaf.