We had a great class yesterday. mostly new folks and a couple of my favorite regulars. we went around the table afterwords commenting on what we like best. i think everyone was really impressed with what brining can do to your meats. that was pretty unanimous. lots of comments on the watermelon salad and the lima beans and corn with miso dressing. i myself was gaga over the tuna confit with tomatoes, cukes and bread and the cantaloupe and watermelon pickles were startlingly good
best of all it was a really nice group of people. it's nice when everyone meshes. Joel did a great job grilling in the rain. i guess i should check those weather forecasts
Here's the menu:
Watermelon Salad
Sweet Corn and Lima Bean Salad with walnut miso dressing
Variation on Caprese using Basil Oil and Chipotle Vinegar
Tuna Confit with Heirloom Tomatoes and Capers.
Pasta with summer tomato sauce
Basil Pesto
Brining: Pork tenderloins and chicken
Assorted quick pickles
and as always, thanks to carol for being the greatest support/wine guru/photographer/maitre d/dishwasher anyone could ever ask for!
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