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Close   Price: 35.00

Virtual Cooking Demo 35.00

Four-time James Beard Foundation award-winner Cheryl Alters Jamison knows her way around all kinds of Southwestern cooking. Her latest book, Texas Q, returns her to the world of slow-smoked Texas barbecue that she initially explored in her groundbreaking best-seller, Smoke & Spice. Serious Texas beef brisket is cooked in a wood-burning pit, but relatively few people have that kind of equipment, or the desire to cook the meat for 14 or more hours. Cheryl will show you a technique that will result in bragging rights brisket, using a combination of smoky ingredients along with oven-baking and finishing in a stovetop smoker. You’ll also learn an equally dazzling quick-smoked fresh tuna dip to munch on while waiting for the brisket. Wines from Gruet will be paired with each course.

Zoom Online Class
Sat. Sept 26, 2020
11am to 12pm

To register for this class visit:
September 26, 2020 - $35.00

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