Culinary Boot Camp: Building + Balancing Flavors

A crash course through the breath-taking array of cooking techniques, flavors, spices, and ingredients that make up some of the world's great culinary regions.

Each week we will explore what makes different parts of the world so unique in their culinary styles and flavor profiles, designed to help you  elevate your everyday cooking with a broader set of flavor-building and -balancing tools.
Each class includes a full sit-down meal at the end so you can enjoy everything you cooked.

START DATE + REMAINING CLASS DATES:

• Sundays, February 23, 12 - 3pm + March 2, 9, 16, and 23
• Sundays, March 16, 5 - 8pm + March 23, 30, April 6 and 13

WEEK #1: Southeast Asia
Vietnamese Summer Rolls with Fresh Shrimp and Mango with Nuoc Cham Dipping Sauce
Pad Thai with Roasted Peanuts
Laab (minced pork with fresh herbs in lettuce cups)
Red Coconut Curry with Chicken, Pineapple, and Thai Basil
Sticky Rice

WEEK #2: India
Matar Paneer with Handmade Fresh Paneer
Lentil Dal with Spiced Tomato Tadka
Chicken Korma with Golden Onions
Cilantro-Mint Chutney
Steamed Basmati Rice

WEEK #3: Middle East
Individual Spinach - Feta Phyllo Triangles
Fresh Za'atar Flatbreads
Muhammara (walnut, pomegranate, and red pepper spread)
Shakshuka (baked eggs in a spiced tomato sauce)
Chopped Salad with Fresh Herbs + Sumac Dressing

WEEK #4: Korea
Doenjang Jiggae (homestyle silken tofu and vegetable stew)
Japchae (sweet potato glass noodles with vegetables)
Spicy Braised Tofu
A Proper Pot of Short-Grain White Rice
Homemade Kimchi (to take home!)

WEEK #5: Central + South America
Pescado en Escabeche (fish baked with pickled vegetables)
Green Chile Chicken with Charred Tomatillos
Fresh Corn Masa Tortillas
Pickled Red Onions
Fried Plantains with Garlic Sauce