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.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
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
Local Craft Beer, House and Premium Wines available for purchase
Skills and Info:
Plating & Presentation
Chef Instructor: Mao Yang
Mao is Hmong- American and grew up in Wisconsin where her family had a farmer’s market business. Since her parent’s didn’t speak much English, Mao translated for her parents at the farmer’s market on how to cook and use specific ingredients as a child. Her past experience was in sales but decided to pursue her passion in the culinary arts later in life. She graduated from Midwest Culinary Institute and has about 18 years of restaurant experience. Since then, she is currently a private chef and expanding her private chef services. Her biggest culinary passion is to try new foods and teach others about ingredients that are uncommon to the American household. When not cooking and teaching, she spends her time hiking with her two dogs, reading, and traveling.
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.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.