Class: At Home Restaurant Skills
Wine Pairing Included
Chef: Lane Calaway
Description: Do you avoid recipes that contain the words: smoked, brûlée, and sous-vide? Lane Calaway, from so*ca in Raleigh, will show you how you can achieve these “chefy” techniques in your own kitchen.
Menu: Bibb Salad with Arugula, Stabilized Chimichurri Vinaigrette, Radish, Herbs, and Farmer’s Cheese; Duo of Duck: Sous-Vide Duck Breast and Smoked Duck Leg; Roasted Carrots, Rice and Oat Porridge and Dino Kale with Duck Fat Hollandaise; Ginger Crème Brûlée: Ginger Custard with Poached Pears