SALT, FAT, ACID, HEAT – AUTUMN EDITION

Samin Nosrat’s Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook’s bookshelves. It explores the world’s cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites perfect for the season as the class enjoys Tuscan bean and kale soup, autumn panzanella with roasted squash and brown butter vinaigrette topped with sage and hazelnuts, brined roasted pork loin with roasted apple-garlic-fried sage salsa verde, plus vanilla and cider buttermilk panna cotta served with a spiced ginger cookie.
Wed, Oct 4, 6:30 pm to 9 pm