Description
In this class, we'll tackle one of the biggest challenges in the culinary world: mastering the art of taste. Understanding how different flavors interact is essential for creating spontaneous and delicious dishes. Throughout the class, we'll explore the five basic tastes (salty, bitter, sour, sweet, and umami) as well as mouthfeel. You'll learn by experimenting and tasting as we prepare a variety of vegetarian dishes designed to expand your palate and introduce you to exciting new flavor combinations. For example, we'll combine salty and umami flavors in a delicious chickpea tagine, explore the interplay of sweet and bitter flavors with a blue cheese and rosemary flatbread complemented by balsamic fig jam, walnuts, and arugula. And finally, we'll create a dish that balances sweet and sour notes with broccolini, citrus, garlic, and ginger. Join us to discover the secrets of creating flavorful and innovative dishes that will impress your family and friends.
With eggs, dairy and nuts.
About the instructor: Darin Gagner began his culinary adventure more than two decades ago as a way to get out of a small town in Eastern Washington and into the city. Seeking out as many experiences as possible and moving from coast to coast, he worked at lobster shacks, pizza joints, fine dining restaurants, and landmark hotels. Not a born teacher or cook, he
was lucky enough to work with outstanding chefs that helped him become both.
Darin is a full-time chef and owner of Valley Sharp Knife Sharpening. He lives in Cle Elum with his wife and sons. When he is not in the kitchen or his shop (which is rare) he’s in the woods or by a lake enjoying fresh air and craft beer.
Class notes
- This is a demonstration format class for adults.
- Class information will be emailed 48 hours 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
- Chickpea Tagine with Kale, Olives, Harissa and Pickled Fennel Salad
- Blue Cheese and Rosemary Flatbread with Fig Jam and Arugula
- Charred Agrodolce Broccolini
Classes
Issaquah PCC
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Wednesday, June 14, 6:00 - 8:00 pm
Register for class