This is the must attend class for every person who feels intimidated by their cast iron pan!
You’ve heard so much about how to use it, whether or not to clean it with soap, and how you should never get it wet and we’re here to demystify the most versatile pan in your collection. We’ll discuss best use practices while we celebrate the best that early spring has to offer!
We’ll heat the pans up to get the best possible sear on sea scallops and farm raised pork chops, then make the sauce right in the pan while the scallops rest. You’ll explore the versatility of an enameled pan that can go from stove to oven and look good doing it. Plus, we’ll enjoy a delicious classic tart tatin while we figure out how to maintain the seasoning on our pan despite the mess we made in it!
Class culminates in a family-style meal around our beautiful barnwood tables.
On the menu … seared sea scallops with citrus gastrique ~ cast iron focaccia ~ Middleground Farms pork chop with fall fruit chutney ~ walnut & fennel gratin ~ tarte tatin
Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included!