Thursday, January 30, 2020, 6:30 - 8:30 PM
The Studio, 200 East 84th St.,7D
$45 per Member, $55 per Guest
Join members Renée Marton and Joanna Pruess at new member Katie Workman’s The Studio, to learn all about cast-iron cooking and sample generous tasting of colorful seasonal dishes best made in cast-iron pans. Learn from an animated demo with helpful tips for using and caring for the cookware; taste the delicious results; and enjoy an educational tasting of wines to pair with their unique flavors.
We’ll start by nibbling and networking over Sautéed Mushroom-Onion & Spicy-Sweet Jalapeño Flatbread cooked on a griddle pan, followed with a seated tasting of Mole Turkey Pot Pie with Cornbread Topping, Lavender-Honey Roasted Butternut Squash, and Roasted Baby Potatoes with Sage Leaves in Duck Fat. The decadent dessert is Ooey-Gooey Coffee-Toffee Brownies topped with ice cream.
Along the way, we’ll discover why cast-iron pans are the choice of novice cooks and seasoned chefs alike, including Renée and Joanna. The recipes are from Cast-Iron Cooking for Two, Joanna’s third cast-iron cookbook. All attendees will receive a signed copy of Joanna’s book, and be entered in a raffle to win Lodge cast-iron pans.
JOANNA PRUESS is the author of 15 cookbooks, including Soup for Two, The Cast-Iron Cookbook, Seduced by Bacon, and The Tea Cookbook. Pruess has written extensively about food for The NYT Magazine, Food & Wine, Saveur, and the Washington Post. She was also regular contributor to the AP syndicate and Specialty Food Magazine, where she developed recipes for gourmet manufacturers in the U.S. and France.
Joanna Pruess created The Cookingstudio, a cooking school in Kings Super Market, where she and her 30 teachers had about 15,000 students in five years. Among the unique classes Joanna created were those for visually- and hearing-impaired students and those with learning disabilities.
RENÉE MARTON was, for 13 years, the executive chef in three French restaurants in NYC, as well as having run her own catering company. She revived her interest in food and culture by earning an MA in Food Studies from NYU. More recently, Renée has taught in culinary schools, especially the Institute of Culinary Education. Her classes emphasize culinary history as well as demonstration and techniques. In 2014, she published Rice, A Global History (Reaktion Books).
The Studio, new Alliance member Katie Workman’s beautiful kitchen space
Lodge Cast Iron
8 Volunteers are needed:
1 for check in
2 for set up
3 for clean up
1 for photos/social media
For questions please contact event hosts Renée Marton, firstname.lastname@example.org
and Joanna Pruess, email@example.com