Date Night: The Bacon Class- Showcasing Nueske's Applewood Smoked Bacon
This class will showcase some of our favorite bacon dishes from a few different regions of the world. We'll start the meal by whipping up an Italian Panzanella salad with Bacon Vinaigrette, Gorgonzola Cheese, Tomatoes, and Fresh basil. Next up...we'll make a traditional Alsatian Pizza called Tarte Flambee- a white pizza loaded with Bacon and Onions. And finally, we'll end our meal with New England Style Seared Scallops in a Sweet Corn Puree, with of course...Bacon.
PRICE IS $170 PER COUPLE, PURCHASE 1 ATTENDANCE PER COUPLE
- Bacon Panzanella Salad
- Tarte Flambee- an Alsatian White Pizza with Bacon & Onion
- Seared Scallops with Sweet Corn Puree and Bacon
- Local Craft Beer, House and Premium Wines available for purchase
- Caramelization
- Deglazing
- Emulsification
- Kneading
- Knife Skills
- Measuring
- Plating
- Saucing
- Simmering
- Searing
- Seasoning
- Whisking
Chef Instructor: Cory Colton
In Maine, where Cory Colton was raised, there was not an abundance of culinary role models for an aspiring pastry chef. For Colton, the concept of making desserts as a profession was provided by Marcel Desaulniers’ television show “Death by Chocolate.” Colton followed his passion to the Culinary Institute of America and during his time there, was able to land an internship working for Desaulniers’ restaurant The Trellis in Williamsburg, Virginia. After graduation, Colton moved to New York City where he worked in several renowned establishments such as The St. Regis, Lespinasse, and Olives- Eventually landing the role of Corporate Pastry Director for Quality Branded Restaurants. In 2020 Colton moved to Cincinnati where he relaunched the Café at Giminetti Baking Co. opening Bread Bar, receiving “Best New Restaurants 2021” from The Cincinnati Enquirer.
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.
If you have a large group, consider a private party!
Got questions? Call, email info@thelearningkitchen.com, or check our FAQ page.
Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.
For same-day booking, call us at 513.847.4474
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