April 28th - Fire Cooking Class - Transforming Vegetables with Fire
Sunday April 28th, 2024
11-2pm
The Corson Building
Georgetown, Seattle.
Fire cooking demonstration classes are back by popular demand! We are currently offering two options at the beautiful Corson Building and will plan to add more options this spring if the interest remains high.
First and foremost, in true Windward fashion, we are focusing on Transforming Vegetables with Fire. Meat has been so closely tied to the art of grilling since time immemorial, but we find that fire has a way of transforming vegetables into something rich, nuanced, and highly cravable. Our chefs will teach you how to start a cooking fire, the nuances of the cooking fire, and how to cook each item. You will take the full recipes home with you.
We want to share some of our favorite tips and tricks to making the humble vegetable the star of your BBQ. Come have lunch with us!
Tentative menu:
Grilled sourdough with quick-smoked burrata and spring pea relish
Grilled gem salad with smokey carrots and pickled kumquats
Direct grilling – smoking – post roasting smokingEmber-roasted butternut squash and onions with slivered almond salsa verde
Ember roastingCharred green mole dip with beet and ground lamb fritters
(vegetarian version available)
Homemade flatbread
Direct flame charring – cast iron fryingSmokey eggplant schnitzel with creamy spinach, preserved tomato, and Parmigiano Reggiano
Direct flame charring – cast iron frying - dutch oven cookingCharred lemon shandies
$145 / per person
Sunday April 28th, 2024
11-2pm
The Corson Building
Georgetown, Seattle.
Fire cooking demonstration classes are back by popular demand! We are currently offering two options at the beautiful Corson Building and will plan to add more options this spring if the interest remains high.
First and foremost, in true Windward fashion, we are focusing on Transforming Vegetables with Fire. Meat has been so closely tied to the art of grilling since time immemorial, but we find that fire has a way of transforming vegetables into something rich, nuanced, and highly cravable. Our chefs will teach you how to start a cooking fire, the nuances of the cooking fire, and how to cook each item. You will take the full recipes home with you.
We want to share some of our favorite tips and tricks to making the humble vegetable the star of your BBQ. Come have lunch with us!
Tentative menu:
Grilled sourdough with quick-smoked burrata and spring pea relish
Grilled gem salad with smokey carrots and pickled kumquats
Direct grilling – smoking – post roasting smokingEmber-roasted butternut squash and onions with slivered almond salsa verde
Ember roastingCharred green mole dip with beet and ground lamb fritters
(vegetarian version available)
Homemade flatbread
Direct flame charring – cast iron fryingSmokey eggplant schnitzel with creamy spinach, preserved tomato, and Parmigiano Reggiano
Direct flame charring – cast iron frying - dutch oven cookingCharred lemon shandies
$145 / per person
Sunday April 28th, 2024
11-2pm
The Corson Building
Georgetown, Seattle.
Fire cooking demonstration classes are back by popular demand! We are currently offering two options at the beautiful Corson Building and will plan to add more options this spring if the interest remains high.
First and foremost, in true Windward fashion, we are focusing on Transforming Vegetables with Fire. Meat has been so closely tied to the art of grilling since time immemorial, but we find that fire has a way of transforming vegetables into something rich, nuanced, and highly cravable. Our chefs will teach you how to start a cooking fire, the nuances of the cooking fire, and how to cook each item. You will take the full recipes home with you.
We want to share some of our favorite tips and tricks to making the humble vegetable the star of your BBQ. Come have lunch with us!
Tentative menu:
Grilled sourdough with quick-smoked burrata and spring pea relish
Grilled gem salad with smokey carrots and pickled kumquats
Direct grilling – smoking – post roasting smokingEmber-roasted butternut squash and onions with slivered almond salsa verde
Ember roastingCharred green mole dip with beet and ground lamb fritters
(vegetarian version available)
Homemade flatbread
Direct flame charring – cast iron fryingSmokey eggplant schnitzel with creamy spinach, preserved tomato, and Parmigiano Reggiano
Direct flame charring – cast iron frying - dutch oven cookingCharred lemon shandies
$145 / per person
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Class fee: $145 per person
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- Personal instruction on starting a grill, maintaining a grill, and cooking on a grill
- Lots of snacks and a opportunity to sit together to eat
-N/A Beverages
-Beatiful setting at The Corson Building
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Please click here to learn about our cancellation and refund polices.
