Click on the link below at the time of the experiences you purchased.
1. The Zoom Class will open 15 minutes before the start of the experience.
2. Once you join, please keep your video on and your mute on. If you have any questions ask them directly to the chef in the chat.
3. The chefs will check in with you for what we call 'Thumbs Time'. They will ask if everything is looking good, then gives a thumbs up. If you need a little more time, give a sideways thumbs. If the kitchen is on fire, give a thumbs down!
Lamb Roast is a classic dish to have this time of year. Chef Tyler would never let a December go by without making a lamb roast. He has cooked lamb every year around the Holidays since he was 14 years old. We can’t wait to share this tradition with you guys during this one of a kind cooking experience. Once you learn Chef Tyler’s technique, Lamb Roast will become a nonnegotiable on your holiday menu.
This Experience includes everything for two generous portions
Roasted Rack of Lamb
Lamb from Superior Farms where they have a long-standing commitment to the well-being and care of their flock. Lambs are set to pasture across vast grasslands, sustaining on the natural vegetation.
Anson Mills Polenta
Classic-style, authentic polenta from new crop white or yellow flint corn, Anson Mills polenta displays appealing floral corn aroma and flavor, and a silky, beaded texture. Produced whole-grain and fresh from the mill, this is the finest new crop polenta in the United States.
Finished with Preserved Lemon, and SultanasLocal sweet carrots that you will learn how to slow roast to perfection and finish with tart preserved lemon and delightful bursts of sultanas.
Balinese Truffle Salt
Our Truffle Salt is made from single-source, family-farmed sea salt from Bali. Wernie, the grandmother of the family, finishes and inspects all of the salt to ensure and maintain the quality and consistency.
Note that for every kit we sell we donate enough food for a meal to a family in need
To be announced!
Elevate this dish with a side of Chef Ian's Broccoli Rabe!
3 Bunches or 1 lb of Broccoli Rabe
3 Cloves of thinly sliced garlic
2 Tablespoons of olive oil
1 Teaspoon of red chili flakes
1/2 Cup of white wine
Squeeze of lemon
Add your olive oil to a large saute pan over medium high heat. Add broccoli rabe and let sit for 1 to 2 minutes to get some color on it. Add sliced garlic and toss. Sprinkle in red chili flakes and stir. Season with kosher salt, add white wine and let reduce. Your broccoli should be bright green and slightly crunchy. Finish with a squeeze of lemon juice and enjoy!
While working in the best Michelin Star restaurant kitchens, including The French Laundry, Chefs Jason McKinney and Tyler Vorce loved incorporating truffles into their dishes. Sarah, who worked the front of the house at TFL, shared the Chef's love of truffles. Together, they were in awe of how one dish, made with fresh truffles and a few simple ingredients, could create special, ever-lasting memories for diners.
Here are some Frequently Asked Questions that may help.
Click the icon above that says DOWNLOAD THE RECIPE.
Download the recipe by clicking the DOWNLOAD THE RECIPE icon above. Everything listed under 'Mise en Place' in each recipe will be needed for the class.
Please email firstname.lastname@example.org and we'll review your order immediately.
Store in non-bleach paper towels. Keep refrigerated in an airtight container. Truffles will last for 3-7 days. Any extra truffle you can shave into alcohol or mix into butter to store for longer.