Feb 15 2020
Roast Leg of Lamb & Sourdough Naan with Peter Barrett, Cook Blog
- 37b north front street, kingston, ny 12401
Wonderful lamb dishes can be found in every country along the ancient silk road. From Morocco to Malaysia, every culture uses different methods to highlight lamb’s unique spice-friendly character. Join us in exploring some of these flavors with a meal inspired by a number of countries along that ancient route. We’ll roast a spice-rubbed leg of lamb and make a bunch of accompaniments including our own fermented flatbreads, our own hot sauce and our own vinegar pickles! Learn how many traditions can harmonize beautifully on one plate, and see how to use these ideas to enliven your every day cooking.
On the menu: Roast Leg of Lamb, Sourdough Naan, Zhug (a green hot sauce originating in Yemen made with parsely, cilanro, cumin, coriander and chilies), Tzatziki & Pickled Carrots.
$102 per student includes 3hr workshop and recipes PLUS eat-what-you-make! Please feel free to BYOB if you would like to imbibe while we eat–Ester Wine & Spirits offers a 15% discount on bottles of wine on the ‘night of’ when you show your receipt.
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Peter Barrett has been a food writer in the Hudson Valley for over ten years. He’s the author and photographer of “Project 258: Making Dinner at Fish & Game” about the James Beard Award-winning restaurant in Hudson, but his primary focus has always been on serious home cooking. He grows, preserves, and cooks as much of his own food as possible—which turns out to be quite a lot—and teaches others to do the same through his writing and classes. Follow him on Instagram @cookblog
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