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Seasonal Kitchen: The Zen of Grilling
May 17/6:00 pm - 8:30 pm
An event every month that begins at 6:00pm on day Third of the month, repeating until Dec 21 2018
Slowing down can produce better flavors and a better you. In this class we will use drum grills cooking with wood and charcoal, as well as indirect cooking with gas and other slow, grill techniques. We’ll learn how to grill pork shoulder, chicken, veggie kabobs and more.
Instructor: Chef Peter Tobin graduated from the Culinary Institute of America in Hyde Park, NY in 1980. He has worked at some of the top ski resorts throughout the country – including The Lodge Dining Room in Sun Valley, ID. He is a transplant from Salem, Massachusetts and has been part of the INCA staff for over 20 years. He encourages students to be responsible for their educational goals and to strive to change the world. Chef Tobin is active in the local food scene. He promotes the success of the food industry and is often found cooking in a local restaurants or helping out on a farm. He is a member of Slow Foods America and Chefs Collaborative. He serves on many task forces that promote sustainability in the Inland Northwest. His motto is: “Real People; Real Food.” As a member of The American Culinary Federation, he coached the Knowledge Bowl team for 10 years. If he isn’t found running around our local food scene you may find him on the hockey rink or on the ski slopes.
Advanced ticket purchase required; sorry, no walk-ins. Click here to register.
This program made possible in part through generous support from Pilgrims Market.