Description
When it’s too hot to turn on the oven, it’s time to cook outdoors! Tongs in hand, Rachel will show you how to maximize that irresistible char flavor for grilled meat and vegetables as she makes a complete meal on the grill. To start, she’ll walk you through grill setup and discuss the differences between direct and indirect heat with tips on how to use each to your advantage. Rachel will show different cooking styles while she demonstrates how to make shrimp skewers that burst with flavor, a grilled panzanella salad and how to sauté to maximize all of the benefits of cooking outside.
With seafood.
About the instructor: Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.
Class notes
- This is a demonstration format class offered live online via Zoom.
- One spot in class is good for one kitchen or Zoom screen. A recording will be sent after class to all registered students whether or not you can attend live. Class information will be emailed four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- Shrimp Skewers
- Grilled Panzanella
- Summer Grilled Vegetables
Classes
Online
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Wednesday, June 14, 5:00 - 6:00 pm
Register for class