We will wrap up our series with transforming vegetables with fire. Meat has been so closely tied to the art of grilling since time immemorial, but we find that fire has a way of transforming vegetables into something rich, nuanced, and highly cravable. Our chef will teach you how to start a cooking fire, the nuances of the cooking fire, and how to cook each item. We want to share some of our favorite tips and tricks to making the humble vegetable the star of your BBQ. At the end of class we will sit down to a feast and you will go home with the skills and recipes to be your own grill master.

Tentative menu

Grilled pickles-escabeche style
Charred eggplant dip with grilled flatbread

Grilled cabbage al mattone with preserved lemon salsa verde, purple olives, and almonds

Green salad with charred herb dressing

Carrots and beets cooked in the embers with dilly peas, and burrata

Skewer grilled fish with charred leeks and smoked soubise

Charred lemon shandies