FundamentalsInstructor: Chef Mark Clark

Dates:
Thursday, 16 February, 6:00 pm – 9:00 pm
Thursday, 23 February, 6:00 pm – 9:00 pm

This two-part series is for the cooking enthusiast who wants to broaden his horizons on the Big Green Egg. We will cover basic knife skills, an overview of cooking over natural wood and how this method of cooking has evolved, and the four basic techniques of Big Green Egg cooking: Grilling, Smoking, Roasting and Baking. This is a great opportunity to break in your EGG and enhance your cooking skills, with the classical techniques taught by a highly trained Chef.

Session one will introduce you to the basics of the Big Green Egg itself, including a quick overview of components, history of the kamado, setting up your EGG for different types of cooking, temperature control and more. Then we will get cooking as we move in to the first two elements: Grilling and Smoking.

Session two will focus on Roasting and Baking, two very special techniques on the EGG. Chef Mark will explain all the tips and tricks you need to know to roast and bake effectively on your EGG. He will include traditional techniques and the fundamental ideas behind baking and roasting, and then the group will prep and roast chicken and pork, then bake focaccia and dessert.

Menu includes: (Session One) Whole grilled snapper with smoked vinaigrette; Grilled porterhouse steak with red wine peppercorn reduction; Smoked blackberry chicken wings; Cold smoked meatballs with bourbon sauce; and Smoked potato mash. (Session Two) Whole roasted lemon and rosemary chicken; Espresso rubbed roasted bone-in pork loin; Roasted butternut squash and Brussels sprout hash with bacon; Rosemary and sundried tomato focaccia bread; Dark chocolate brownie cupcakes

$165 per person

*NOTE - Any cancellation/refund or class transfer requests must be made at least 4 days prior to your class start date.

Limit 15