Introduction to Open Fire Cooking: Campfire Cuisine Beyond Hot Dogs
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.
Class is held at the Old Stone House on Fifth Ave and 3rd Street in Park Slope!
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 3 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), grilled meat, and dessert.