Campfire Cooking: Simple Equipment, Delicious Dishes!
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 is an NEW campfire cooking class! Sarah will teach you how to make a delicious meal over an open fire with little to no equipment. These techniques are great to learn if you’re hiking out to a campsite and want to pack as little as possible, or if you’re just starting to experiment with open fire cooking and don’t want to invest in a lot of tools.
We’ll cover four basic techniques for cooking without equipment: Hanging, stick roasting (it ain’t just for marshmallows), cooking directly on coals, and wrapped foods. Over the course of three hours, we’ll make a breakfast of stick roasted bacon, bread and eggs; we’ll string-roast or whole chicken or leg of lamb as well as some fruits and vegetables; we’ll make flatbreads and roast meat directly on the coals; and even try a toasted cheese raclette.
No previous experiences is necessary and advanced fire cooking students will also learn something new.
This class meets at the Old Stone House in Park Slope, located in Washington Park at 5th Ave and 3rd Street.