MARCH 7TH SALADS ARE TRANSFORMED USING DIFFERENT DRESSINGS AND GRAINS FOR A TOTAL CHANGE IN A FLAVOR PROFILE

MARCH 7TH SALADS ARE TRANSFORMED USING DIFFERENT DRESSINGS AND GRAINS FOR A TOTAL CHANGE IN A FLAVOR PROFILE

The Upstairs Kitchen offers cooking classes focused on clean and healthy food taught by the best local chefs. On January 18th from 6 – 9pm, elevate your salad making skills under the tutelage of The Upstair’s Kitchen’s Sarah Jansen and Chef Thomas Peterlik, former Culinary director at Yale and co-chef of the popular farm dinner series, Dinners at the Farm.

Learn to prepare one salad and transform the flavor profile of the dish by using different dressings or accompaniments to change the dish from one country of origin to another. A new grain will be introduced and participants will learn to utilize the new grain in the production of the recipe .The perfect flank steak will accompany the various salads to round off the meal. Emphasis is placed on instructional demonstrations and usage of various cooking equipment, establish knife skills and safety and hands on preparation of recipes with participation.

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INSALATA DIFARRO

ITALIAN WHEATBERRY SALADWITHVEGETABLES

ESCALIVADA

SPANISH SALADOF GRILLED EGGPLANT, ONIOSAND PEPPERS

ZAHLOUK

CHOPPEDEGGPLANTWITH PRESERVED LEMON

MISHWIYA

MOROCCAN PEPPER & TOMATO SALAD

RADICCHIO GRILATO

GRILLED RADICCHIOSALADWITH BEETS, ORANGESAND BALSAMIC DRESSING

INSALATADIBROCCOLI 

BROCCOLI, OLIVEAND RICOTTA SALATA 

WITH SUNDRIED TOMATO VINAIGRETTE

 

 

Class size limited to 10 guests

Fee; $75 per person