Advanced Open Fire Cooking: Fine Dining on the Flames
Taught by Sarah Lohman
Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.
Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016.
This course is for students who have taken the intro to fire cooking course and will focus on advanced techniques.
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.