Advanced Open Fire Cooking: Fine Dining on the Flames
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma.
This course is for students who have taken an intro to fire cooking course with Sarah and will focus on advanced techniques. If you haven't taken an intro class, you must take that course before signing up for the advanced session.
We’ll make doughnuts, pizzas, a roast, and charred glazed peaches to name a few dishes. The class will cover ash cooking, ovens, roasting, brûlée, deep frying and more. You’ll also have freedom to experiment with access to expert advice.
We will make a feast and you will be full of food and knowledge by the end, and graduate a guaranteed fire-cooking bad ass.
This class will take place outdoors at the Old Stone House in Park Slope, Brooklyn (located at 5th Ave and 3rd Street). Details will be sent the day before class.
