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Season, Sear & Sauce: Pork


Looking to improve or add variety to your pork cooking skills? This class is part of a popular series which focuses on the techniques involved in cooking an often-used ingredient. Cooking at your own induction cooktop you'll learn three different ways to season, cook and sauce pork.

This class is packed with tasty tidbits of knowledge.  We'll sear three different cuts of pork; chop, tenderloin, and ground pork patties.  To go with the pork you will make a couple of sauces, and as a bonus we will discuss why and how we brine pork. We'll talk about why we use each specific method to cook different kinds of pork.

Menu:
  • Brined Pork Chops with Red Onion and Apple Saute
  • Pork Tenderloin with Maple Brandy Glaze and Mustard Sauce
  • Open-faced Pork Burgers with Kansas City Sauce
  • Rhinegeist Beer, House and Premium Wines available for purchase
Skills and Info:
  • Pork Cookery
  • Knife Skills
  • Searing
  • Seasoning
  • Sauces
  • Brining
  • Plating & Presentation

7-Day Cancellation Policy. 
Call for Same Day Scheduling

Chef Instructor: Patrick Aylward

Chef Patrick Aylward started working in the food industry as a young boy at the age of 14. After going to college for marketing and economics, he dropped out to become a chef. He started at Jeff Ruby’s Precinct, and shortly after moved to Milwaukee, Wisconsin working for bakeries, Italian and new American restaurants. Upon moving back to Cincinnati, he worked at Salazar where he learned a respect for food and vegetables that will be instilled in me for the rest of my life. Patrick then worked for Panino, a local salumerie, and learned a respect for animals that will also last a lifetime. He currently works for Tano Bistro in Loveland, teaches at The Learning Kitchen, and run a small private dining/catering business. He loves to cook peasant foods, things with a short ingredient list, that require care, and attention to yield a scrumptious result. He aims to empower people who step through our doors of the learning kitchen. Picking up a knife and turning the heat on can be very intimidating. He hopes that through his experience and excitement he can empower you to cook new things, buy new ingredients, and explore the limits of your kitchen after taking a class.

Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.

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Included Materials


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This class cannot be purchased online. Please contact the store for more information.