From Scratch Cooking, Sous Vide Style
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From Scratch Cooking, Sous Vide Style
with Mississippi food writer and photographer Julian Brunt and partner Kim Wilson
Saturday, April 8
10:00am – 1:00pm
This is a different kind of cooking class, it is not a demonstration, it is from scratch, from start to finish. If you are really interested in learning how to cook, this class is for you. We will also emphasis locally sourced foods. The pork on this menu comes from Sand Ridge Farms, just outside of Lucedale. SRF is a free range farm, no antibiotics or growth hormones. The hogs are a heritage breed, Red Wattle and you are going to be surprised at the difference it makes. The grits come from The Original Grit Girl in Oxford, MS. Owner Georgeanne Ross sells her weekly milled grits to more than 130 restaurants from New York to California. The bread we will be using comes from Henry’s Bakery and Cafe in D’Iberville.
Menu
Collard greens bruschetta with home made tomato chutney
Sous Vide rack of pork served over Mississippi grown and milled grits
Homemade bread pudding