A Culinary Smoke Lab: Beyond the Grill, the Art of Smoke
Sure, anyone can toss a steak on the grill — but can you turn smoke into an ingredient? In this hands-on lab, you’ll discover that smoke isn’t just for BBQ; it’s a flavor, a finish, and, when done right, a little bit of culinary magic.
What to Expect:
- 🔥 Explore various techniques, such as hot smoking, cold smoking, and vapor infusions
- 🌳 Experiment with different smokes—cherrywood, hickory, applewood, even tea leaves—and taste how each one tells its own story
- 🦪 Smoke scallops until they’re sweet and tender
- 🧀 Cold-smoke cheese for a delicate campfire note
- 🍸 Finish cocktails under glass domes for a dramatic, smoky reveal
- 🎨 Learn the art of precision—using smoke as seasoning, not a smokescreen
Throughout the class, you’ll taste as you create, with dinner included as part of the experience. 🍽️ Beverages will be available for purchase the evening of.
✨ By the end of class, you’ll know how to add just enough mystery and depth to elevate any dish.
This workshop includes all class materials and tools—just bring yourself (and maybe an apron if you have one). Punny aprons featuring the perfect dad joke (think “The Grillfather” or “License to Grill”) are highly encouraged, but not required. 😉
