Will it salad? Yes! You can truly add almost anything into a bowl, give a toss with a good dressing, and boom, it’s a salad! While salads don’t often include any cooking, in the defined sense, they are a great place to start exercising some of the most essential fundamentals - knife skills and flavor dynamics! (this is why most newbies in restaurant kitchens often start on salad station!) We’re going to learn how to chop, dice, julienne without doing any of those things to your dear digits! No need to be a speed-demon when you’re cooking in your own home, but being able to efficiently chop an onion certainly takes the drudgery out of a weeknight meal. We will also tackle flavor dynamics! This may sound daunting, but good news! You are already an expert - I guarantee it! This will be the gospel I’ll be preaching every week – trust your tongue! I am not one to give out a recipe with detailed measurements, because you and I have different tastebuds. So instead, we’ll learn what to do when something tastes bland, how to balance how something bitter or sharply acidic, all using that lil'licker you were born with!

Registration closes the Wednesday before class.

There are multiple price points, as this class is sliding-scale, and includes all supplies. Please choose the option that best suits what you can afford right now.

Instructor: Erin Torgerson

Date: Tuesday, May 26

Time: 5:30 - 8pm

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