Join us for a Farm-to-Table cooking demo featuring Chef Stephanie Eyocko.
Too often, salads are an afterthought—a hastily prepared side dish that satisfies the need for a vegetable on the dinner table. But with this class you’ll learn that paying attention to the details and knowing the right techniques make all the difference in preparing a salad that constitutes an entire meal—and, most importantly, a never-boring meal you’ll want to eat time and time and again. Join Chef Eyocko for this introductory salad-making class designed to teach you how to make an umami-forward Lentil Swiss Chard Salad with Grilled Oyster Mushrooms.
In this class, Chef Eyocko will share her own professional expertise on how to create the perfect balance of flavors in one bite. We’ll also cover the topics of how to prepare Swiss chard; how to wash, dry, and store greens; and the differences between salad greens.
Chef Eyocko will be providing amuse bouche for the attendees. This is a very hands-on course.