Virtual Cooking Demo: Author Cheryl Alters Jamison, 11am to 12pm (MT), $35
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 | Zoom Online Class | $35