Cooking Class: Grilling Part II, Wednesday, July 27th

$ 133.28

With a basic understanding of outdoor grilling established, we can venture into more advanced techniques. Beef will be the focus as well as a large format cuts, steaks with bones, whole fish, and longer term cooking / smoking ie brisket or pork shoulders. Cooking to temperature like medium rare and cooking for texture, in the case of a long slow pork shoulder or beef brisket. Techniques for grilling whole fish as well as shellfish and vegetables steaks. Understand, control and utilize the grills many temperatures to your benefit.

All classes are $85 excluding tax & gratuity (unless otherwise noted) and start at 7pm and conclude at 9pm, we recommend arriving 15 minutes prior. They include a three-course dinner, inspired by the class subject, as well as collateral recipes & material. The class will also include two beverages (wine or beer), unless otherwise specified. Hands-on volunteers are encouraged. The classes are led by Executive Chef Christopher Albrecht, with guest appearances by The Ryland Inn’s entire kitchen team, and often feature guests from the local food community. The seating is communal, first come, first served. 

Cancellations up to 5 days prior to event with full refund.