Saturday September 27th Modernist Teriyaki with Jay Guerrero

$230.00

I am thrilled to have Jay Guerrero back to lead a class at the farm this fall. He is a tremendous cook and an even better teacher. While attending art school in New York, he worked for Gabrielle Hamilton at Prune in the Lower East Side, then returned home to Seattle, cooking for Renee Erickson at both The Boat Street Cafe and Bar Melusine. I delivered cheese to him for years, and always enjoyed what was cooking in those kitchens.

For this class Jay has designed a fabulous menu to teach. I think the title of Modernist Teriyaki is apt. Or perhaps simply Refined Seattle Teriyaki Lunch. Jay has taken his expertise and put together a fine menu to showcase a well known Seattle food menu.

Jay will be starting out his class with crispy corn fritters with cotija and cilantro over a togarashi mayo, followed by a chilled squid salad with sesame, onion, cucumber and seaweed. 

The main course will be koji-marinated grilled chicken with a soy-mirin reduction, served with burnt scallion rice. The accompanying salad will be made with little gem lettuces, heirloom tomatoes, shaved carrots, and a yuzu ginger dressing.  

For dessert Jay will teach us how to make his black sesame - rice crispy treat with ube ice cream. 

Come out to the farm this fall to learn how to make a refined Seattle Teriyaki with Jay Guerrero. He is an exceptional teacher with great cooking skills.

I am thrilled to have Jay Guerrero back to lead a class at the farm this fall. He is a tremendous cook and an even better teacher. While attending art school in New York, he worked for Gabrielle Hamilton at Prune in the Lower East Side, then returned home to Seattle, cooking for Renee Erickson at both The Boat Street Cafe and Bar Melusine. I delivered cheese to him for years, and always enjoyed what was cooking in those kitchens.

For this class Jay has designed a fabulous menu to teach. I think the title of Modernist Teriyaki is apt. Or perhaps simply Refined Seattle Teriyaki Lunch. Jay has taken his expertise and put together a fine menu to showcase a well known Seattle food menu.

Jay will be starting out his class with crispy corn fritters with cotija and cilantro over a togarashi mayo, followed by a chilled squid salad with sesame, onion, cucumber and seaweed. 

The main course will be koji-marinated grilled chicken with a soy-mirin reduction, served with burnt scallion rice. The accompanying salad will be made with little gem lettuces, heirloom tomatoes, shaved carrots, and a yuzu ginger dressing.  

For dessert Jay will teach us how to make his black sesame - rice crispy treat with ube ice cream. 

Come out to the farm this fall to learn how to make a refined Seattle Teriyaki with Jay Guerrero. He is an exceptional teacher with great cooking skills.