PJ has taught many classes at the Farm because of his unique perspective on cooking that pairs classical culinary training with deep scientific understanding. He is also an excellent teacher. Like many of his classes, this one will focus on Italian cuisine and will use ingredients at their peak of ripeness: citrus, rapini and homemade Dijon mustard.
His informal cooking training from his family, and his formal cooking training in traditional Italian cuisine and classical French technique saw him climb quickly from the bottom of the professional kitchen to Sous Chef in only 6 years. All this preceded his Ph.D. in organic chemistry, which led him to his current position as Professor and Chair of the Chemistry Department at Seattle University, where he teaches a popular class in the Science of Cooking.
Rigatoni with nduja meatballs. Nduja is a spreadable salami from Calabria, in the south of Italy. Seattleites are lucky to have a new local source of Nduja, and it is excellent!
Juniper and cider vinegar-brined roasted chicken with creamy mustard sauce. We will make our own Dijon-style mustard and use it to make a creamy sauce for this flavorful chicken.
Charred rapini with lemony pangrattato. Bitter greens are a staple of Italian cooking, and here we will learn how to tame the bitterness, and also add crispy bits to this beautiful side dish.
Meyer lemon gelato with berry compote and rosemary-pinenut brittle. With citrus at the peak in the winer months, we will use beautifully fragrant Meyer Lemons to create an especially light gelato by using liquid nitrogen to freeze it.
PJ has taught many classes at the Farm because of his unique perspective on cooking that pairs classical culinary training with deep scientific understanding. He is also an excellent teacher. Like many of his classes, this one will focus on Italian cuisine and will use ingredients at their peak of ripeness: citrus, rapini and homemade Dijon mustard.
His informal cooking training from his family, and his formal cooking training in traditional Italian cuisine and classical French technique saw him climb quickly from the bottom of the professional kitchen to Sous Chef in only 6 years. All this preceded his Ph.D. in organic chemistry, which led him to his current position as Professor and Chair of the Chemistry Department at Seattle University, where he teaches a popular class in the Science of Cooking.
Rigatoni with nduja meatballs. Nduja is a spreadable salami from Calabria, in the south of Italy. Seattleites are lucky to have a new local source of Nduja, and it is excellent!
Juniper and cider vinegar-brined roasted chicken with creamy mustard sauce. We will make our own Dijon-style mustard and use it to make a creamy sauce for this flavorful chicken.
Charred rapini with lemony pangrattato. Bitter greens are a staple of Italian cooking, and here we will learn how to tame the bitterness, and also add crispy bits to this beautiful side dish.
Meyer lemon gelato with berry compote and rosemary-pinenut brittle. With citrus at the peak in the winer months, we will use beautifully fragrant Meyer Lemons to create an especially light gelato by using liquid nitrogen to freeze it.
