May 2nd - May 6th 2016
Join us for a week of culinary classes at the former Charleston Cooks! space at Crosshill Market. Chefs Sarah Simmons and Aaron Hoskins will be teaching a series of intimate cooking classes with limited capacity designed for home cooks at all levels.
In these 2 ½ - 3 hour classes, guests will get hands-on experience learning the featured techniques by not only observing the chefs but through practice making the recipes. At the end of the class, the entire group will have the opportunity to sit together and enjoy the food over a question and answer session. Each guest will receive a technique guide and recipe book, as well as a CITY GRIT goodie bag!
Classes are offered during morning and evening sessions on the following topics:
Learn how to make and cook fresh pasta! In this class, you’ll learn the basics behind pasta dough like nonna used to make by hand, as well as how to turn that dough into a selection of shapes and types from ravioli to cavatelli! You’ll also learn how to make some simple sauces so you can be a star at your next dinner party!
When: Thursday, May 5 at 10am and 6pm
Learn a variety of recipes featuring the best of spring produce – favas, carrots, asparagus, peas, rhubarb, and everyone’s favorite – ramps, ramps, ramps! You’ll learn how to pick, clean, prep, and cook these spring delights in everything from appetizers to main courses, savory sides and desserts.
When: Tuesday, May 3 at 10am and 6pm
Get ready for a summer of seafood with our introduction to seafood. We’ll give you the skills to serve seafood all season long as you’ll learn a variety of seafood cooking techniques such as how to clean, filet and cook whole fish, the secret to searing scallops, simplifying shellfish, the basics of ceviche, and more.
When: Friday, May 6 at 10am and 6pm
In this class you’ll learn the basics behind a variety of breads from brioche to biscuits. You’ll learn about working with commercial yeast, starting your own sourdough starter, the secret behind the best buttermilk biscuits, and a variety of techniques for flatbread and crackers.
At the end of class, we’ll all break (freshly made) bread served with a smattering of shmears and spreads from Rise Gourmet Goods & Bakeshop. As a bonus, everyone will take home some of their very own sourdough starter.
When: Monday, May 2 at 10am and 6pm
From Mexico to Morocco, this class will explore the wide variety of spices and cooking techniques from all over the world using ingredients you can find at the local market! You’ll learn how to make your own fresh spice blends, tricks to never wasting fresh herbs, searing and braising meat, and making fresh cheese without having to travel farther than Devine St!
When: Wednesday, May 4 at 10am and 6pm
NOTES: Tickets purchased are non-refundable and non-transferrable. If time permits, City Grit will help connect ticket holders wishing to transfer tickets to those on the event waiting lists.
If you purchase your tickets through Ticketfly, will be listed on your credit card statement under Ticketfly.
Please make sure we have your most up-to-date email address in order for you to receive pre-event instructions and communication.
Please alert us to all food restrictions and preferences before the event. Day-of accommodations cannot be assured.