ST: Weekend Cooking ~ Brined Pork Chops with Thyme and Honey, December 7th

ST: Weekend Cooking ~ Brined Pork Chops with Thyme and Honey, December 7th

$140.00

Weekend Cooking!

Pork loin today is so lean that can become very dry when cooked, so in this class you will learn to brine pork chops for extra moisture and flavor, and cook them to the best temperature to keep them moist. This very special cake, which Shelley learned at one of the first French restaurants she worked at in New York, Le Cherche Midi, has several parts so we are keeping the first course, whole steamed Artichokes, very simple.

Menu:

Whole Artichokes with Lemon Butter

Brined Pork Chops with Thyme and Honey

Parsnip Puree

Whole Roasted Onions

Gateaux Seraphim - French chocolate torte with hazelnut buttercream and chocolate glaze

Where: Shelley’s Table, Lambertville

When: Saturday, December 7th, 4-7:30pm

Cost: $140/pp

Limit: 8 guests

Quantity:
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