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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. He is a remarkable teacher and you are sure to come away from one of his classes with a better understanding of how to prepare one of his menus.
For this lunch class Jay will be exploring Szechuan cuisine, the numbing and spicy cooking of western China. His menu will start with Bang bang chicken, with chicken pounded to absorb the ‘strange flavor’ sauce of Szechuan peppercorns, chili oil, vinegar and sesame.
The second course will be Fish Fragrant eggplant. In Jay’s version he will braise the eggplants to create silken tastes of sweet, sour and spicy. The main course will be a Szechuan Beef noodle soup. This hearty course will be made from fragrant beef stock, braised red beef and fresh noodles, and finished with stewed split peas, pickled mustard greens and chili oil.
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. He is a remarkable teacher and you are sure to come away from one of his classes with a better understanding of how to prepare one of his menus.
For this lunch class Jay will be exploring Szechuan cuisine, the numbing and spicy cooking of western China. His menu will start with Bang bang chicken, with chicken pounded to absorb the ‘strange flavor’ sauce of Szechuan peppercorns, chili oil, vinegar and sesame.
The second course will be Fish Fragrant eggplant. In Jay’s version he will braise the eggplants to create silken tastes of sweet, sour and spicy. The main course will be a Szechuan Beef noodle soup. This hearty course will be made from fragrant beef stock, braised red beef and fresh noodles, and finished with stewed split peas, pickled mustard greens and chili oil.