Cast Iron is "hot" in restaurants - in the kitchen and on the table! Braise, sear, roast, bake; oven-to-table, richly flavoured sauces, superb crusty breads, giant Yorkshire puddings. We'll talk Le Creuset, old pans and new, care and nursing them back to use. Cast iron is the chef's friend in the kitchen.
Our tasting menu:
Chile Con Queso - cast iron holds a gentle heat as well as a high sear - so fondue it!
Seared Thai Flank Steak - the sear is the flavour - with Herb Salad w/Lime Dressing
Red Wine Braised Lamb Shanks - build a flavour base, then a gentle braise to tenderize
Sourdough "Boule" - an oven in the oven, creating an extraordinary crust
Chicken Under a Brick - the art of roasting & saucing - learn how to create a decadent pan sauce
Dutch Baby - the art of popovers & orkshires - we'll do it win lemon & apples for dessert