Omelettes
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
Omelettes were the first thing I learned to cook, and have served as my breakfast (and sometimes dinner) staple for all of my adult life!
In this class, you will learn the steps to create this simple, but impressive dish. We'll practice flipping our omelette (sure to illicit ooh and aahs from onlookers) and talk about the infinite variations possible for your eggy meal. We'll highlight techniques guaranteed to cook a perfect omelette every time. By the end of class, you'll have cooked your own omelette, and will feel confident in your ability to do it at home.
