The Science of Crunch Cooking Class

Join us for a hands-on cooking class dedicated to the very serious science of CRUNCH.

Throughout the evening, you’ll cook alongside Chef—frying, folding, breading, layering and shattering your way through some seriously good food while learning what actually makes something crispy (and what turns it into a soggy little disappointment).

This is part cooking class, part delicious experiment and very much dinner. You’ll be cooking, tasting and eating throughout the evening, with plenty of bites along the way and a full meal unfolding as we go.

The Experiments MAY Include:

The Crunch Equation
Seasonal vegetable fritter flight | Rice flour, potato starch + cornstarch batters | Fermented chile honey | Roasted-garlic pickle ranch
Experiment with different starches and see what makes the ultimate crispy batter.

The Lacy Edge Society
Ginger chicken + scallion dumplings | Sesame-lace skirt | Black-vinegar caramel | Cucumber snap | Chile crunch
Fold dumplings, steam them and master that dramatic crispy skirt.

The Potato Architecture Project
Rosemary potato pavé | Roasted-onion custard | Cider-glazed mushroom | Chive oil | Salt-and-vinegar snow
Layer, compress and crisp your way to potato perfection.

Schnitzel Has Entered the Chat
Mustard-brined pork or chicken | Rye, pretzel + panko crust | Warm apple-cabbage relish | Horseradish cream | Fried sage
Learn breading, shallow-frying and how to keep fried food actually crispy.

The Snap Test
Dark-chocolate caramel crunch bar | Sesame brittle | Sour-cherry lacquer | Cocoa nib | Flaky salt
Caramel, brittle and chocolate with a seriously satisfying snap.

You’ll Learn:

• How starch, moisture + temperature create crispness
• Why breading falls off—and how to stop it
• When to season fried food
• How to keep crunchy food crunchy
• And the correct scientific response to anyone who says an air fryer is exactly the same as frying

Beverages are available for purchase that evening.