Pork the Other White Meat

So you’ve learned new techniques for cooking chicken, but there are still more proteins to explore. Pork is another versatile protein that we often prepare the same way over and over again or worse we over cook so it is dry and flavorless. In this class we will explore the different cuts of pork and the best preparation methods for each type of cut. Students will learn several different ways to prepare pork utilizing different flavor profiles as well as different cooking techniques.

Students will prepare: Meile al Lattte (Pork Loin cooked in milk with sage and lemon), Winter salad with brined pork tenderloin, Sautéed pork Chops with Saffron, Chorizo and Tomato Sauce, Soy and Sesame broiled Pork Ribs, Seared Pork Medallions with Spinach, Prosciutto and Fontina.

Monday, January 24th at 6:30 pm

Fee: $60.00 each