DATES: WEEK 1 (6/5-6/9)
TIME: 9 a.m. – 2 p.m. PT
RECOMMENDED GRADES: 4-12
TECHNICAL/MATERIALS REQUIREMENTS: $75 materials fee
INSTRUCTORS: Shane Brennan
LOCATION: On-campus (Los Angeles)
Please choose one of the following two options:
Option 1: You are coming home from picking your student up at Bridges, as you weave in and out of L.A. traffic you ask your child to decide between In-N-Out’s marathon drive thru or pick a restaurant on DoorDash. The food is quickly devoured and discarded.
Option 2: You are coming home from picking your student up at Bridges, as you weave in and out of L.A. traffic your kid asks if their sous vide bags have arrived from Amazon; they have! After picking up the seasoning ingredients and wild-caught salmon, your child fires up the sous vide to the perfect temperature, seasons and vacuum-seals the meal, and an hour later you enjoy the best salmon you’ve ever had. During the meal you discuss the difference between wild and farmed fish. Afterwards, they clean the dishes and equipment because they recognize the importance of maintaining high health standards and taking care of their equipment.
Sure, these options may be a little hyperbolic, but in Five Ways to Feast we will always choose Option 2. Each day we will use a different style of cooking and equipment to prepare fresh and delicious lunches. We will go to the grocery store, prep the food, cook and enjoy, clean, and discuss the science and methodology behind each style.
- Sous Vide
- Outdoor — charcoal and propane grills
- “From Scratch” pasta
- Slow Cooked
If you have any food allergies/restrictions pleases email me at email@example.com to discuss.