Corner Table Cooking School
Where can you have a multi-course dinner, with the chef teaching you how to make the meal in a working restaurant kitchen... during dinner service? Right here.
Pork Belly: We all love bacon, but there is so much more we can do with this versatile and inexpensive cut of meat. We will discuss basics of making bacon, pancetta + braising. There will be some pairings that go perfectly for this cut of meat as well. (April 21)
Pantry: people all want to entertain more but they don't have the time. What if you had rillete, confit, salt cod and more on hand so that you could entertain at the blink of an eye? We'll show you how to get the biggest bang for your buck (time and money wise) for this pragmatic take on the gourmand. (April 28)
Butchering: the class you have been waiting for. We will be bringing in a whole hog, and you will assist Chef Scott Pampuch... in breaking it down. We'll discuss what we can do with all the cuts. Are you ready for this? (May 5)
CSA: What to do with your CSA? We love CSAs but it can be a huge challenge to know what to do with them every week. We will go over strategies to use and preserve the strange and wonderful ingredients from your share. (May 12)
All classes begin at 6pm on Wednesday nights. For more information call 612.823.0011 or e-mail info@cornertablerestaurant.com
