January 26, 2017. 6:30-9:00 pm
Many cooks are trained in the French and Italian cuisines. More recently, Thai, Chinese, and Japanese cuisines' (as well as other Asian cuisines) influences can be seen accenting more "traditional" dishes. Occasionally, we need a reminder of the vastness and nuance in the regions of America. In this class, we'll explore the flavors and techniques of the Carolina "low-country", highlighting the variety, the vivid colors, and the flavor that makes this area one of the gems in American cuisine.
Pan-Fried Okra with Peppers and Cherry Tomatoes