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Become your own pitmaster and embrace low-and-slow cooking! With today's excellent outdoor cooking set-ups, managing low temperature cooking and infusing smoky flavor is easier than ever!
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Thursday, May 21 - 6:30PM
Chefs Seth Musler and Patrick Zimmerman
Butterhead Greens/Betty Bombers Bold Early Summer Flavors - $45 - just a few seats left!
(Active military discount available!)
Culinary tag-team, Seth Musler and Patrick Zimmerman, have finally gotten their retro-American café, Betty Bombers, back up and running after the fire damage it sustained last year, and they're celebrating with a brand new class of bold late spring and early summer flavors.
It's double the culinary wisdom for the price of one as they show you how to make:
- Chilled Cream of Celeriac Soup with Sorrell Puree
- Mini Chicken Schnitzel with Roasted Eggplant, Tomato, and Basil
- Roasted Pork Tenderloin, served on a bed of blanched Chard with Citrus, Garlic, and Chili Oil
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Tuesday, May 26 - 6:30PM
Chef Steven Williams
A Late Spring Dinner on Nantucket - $45
Chef Steven Williams offers one more class with us before he heads to Nantucket for the summer, where he is executive chef for the summer location of Todd English's famed Fig restaurant. It's all about late spring in Nantucket with a menu that includes:
- Citrus-Brined Pork Tenderloin, pan-seared, roasted, and served with Grilled Corn Relish
- Swordfish Braised with Olives, and served with Cucumber Yogurt Salad,
- Charred Spring Onion Vinaigrette, and Pine Nuts
- Fig White Chocolate Bread Pudding with Sweet Ricotta
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Thursday, May 28 - 6:30PM
Culinary Director Damon Fowler
A Country Dinner in Modena - $45
Modena is the birthplace of Italy's famed Aceto di Balsamico, the dense, dark vinegar that is aged for decades until it is so sweet and rich that Italians have been known to sip it as a cordial. Come discover a leisurely country dinner as the Modenese do it, featuring that famous vinegar and other regional delights. You'll learn how to make:
- Penne alla Primavera (a variation on the classic pasta with spring vegetables that has no cream)
- Bistecca alla Modenese (flank steak marinated in Balsamic and grilled)
- The Italian way to use Balsamico in a classic Insalata Mista alla Primavera
- Zuppa Inglese , "English Soup" the Italian version of trifle, and the real way to prepare Fragiole al Balsamico
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Cruise into a summer mode with low and slow, smoky and spicy barbecue.
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