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 books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
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.
