As sunny opportunities for grilling become more frequent, up your grill game with pro tips from Herschell. Spatula in hand, he’ll show you how to maximize that irresistible char flavor for grilled meat, vegetables and even fruit! Learn to perfectly season and grill a pork chop as Herschell makes Grilled Five-Peppercorn Pork Chops; and discover delicious ways to highlight spring and summer produce in two creative side dishes: Charred Spring Onion Salsa Verde; and Grilled Stone Fruit Salad with Arugula and Crumbly Cheese.
About the instructor: When it comes to cooking for his family at home, Herschell Taghap loves to pull ideas from his 10+ years of cooking experience in San Francisco and Seattle. When teaching, he likes to share his knowledge in a casual conversation format where the class directs the subject matter. As a student at the California Culinary Academy, he was impressed by how his instructors broke down complex culinary ideas into easily consumable steps that could be scribbled down onto tiny notepads. As a chef and digital manager of Tom Douglas restaurants, he tried to find beauty in the intersections between food, photography and technology. Today, he is the social media manager for Seattle Cancer Care Alliance, but he loves to find time to help at friends' restaurants if they're in need. He's looking forward to his first online class at PCC!
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class, however instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Thursday, June 18, 5:00 - 6:00 pmRegister for class