Campfire Cuisine Beyond Hot Dogs: An Introduction to Hearth Cooking
Taught by Sarah Lohman
Sarah Lohman is the author of Four Pounds Flour, a blog dedicated to uncovering the flavors of the past and using them to inspire contemporary cooking. Lohman is originally from Cleveland, Ohio, where she began working in a museum at the age of 16, cooking over a wood-burning stove. She graduated with a BFA from the Cleveland Institute of Art in 2005; for her undergraduate thesis she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.
Lohman moved to New York in 2006 to work as Video Producer for New York Magazine's food blog, Grub Street. She currently works as an educator at the Lower East Side Tenement Museum and curates food-related events at museums around the city.
This is an old class! Enjoy the notes, and check out the current courses.
In this hands-on class, you’re going to learn how to cook over an open fire. But what you’ll really learn are the primal cooking skills that will make you a better cook in your daily life.
We’re going to cover the four basic cooking techniques: baking, roasting, frying and boiling. While preparing a meal on an outdoor hearth, you’ll learn how to tell temperature without a thermometer, how to tell the doneness of food by using all of your senses, and how to build a bad-ass fire.
The skills you will learn in this three-hour session will allow you to amaze your friends on your next camping trip; put on an old-timey costume and cook at a historic house; or simply become a better, more intuitive home chef.
The cost of the class includes a light meal you will help to make: A vegetarian spring soup; Rusks, a fried bread; either grilled venison or moose; and dessert.
(Class is held at the Old Stone House on Fifth Ave and 3rd Street in Park Slope!)
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