About this Event
Chef Josh will lead a collaborative discussion exploring the art of grilling from a backwards perspective, envisioning the results we desire, and then planning how to achieve them. We’ll discuss different foods and how they react to direct heat, and how to manipulate heat levels to best achieve the doneness we desire. We’ll talk about the fat content of various proteins and how fat changes flavors on the grill, as well as our approach to the methodology of open-flame cooking. Attendees will have the opportunity to ask questions throughout the class, as we create a full entrée using only our grill for a heat source:
Southwest Grilled Shrimp & Grilled Vegetable Salad with Grilled Poblano Potatoes
Event Venue & Nearby Stays
City Market South End Store, 207 Flynn Ave, Burlington, United States
USD 55.20 to USD 65.87
