In this class, we’ll travel to flavor country, where they roast succulent meats dripping with deeply rich juices! There is nothing like roasting a lamb; the aroma alone will have everyone crowding around your oven hungry for the big reveal. Let Ger-Nis provide the tools for success in Lamb 101, where we’ll demonstrate everything from choosing the right cut, seasoning the meat tastefully, and, finally, roasting it to perfection. With so many cuts to choose from, it’s simply irresponsible to run out of ideas with all of the decadent possibilities. We’ll discuss what questions to ask your butcher on your next visit, so he or she knows just what you’re looking for in a lamb! In this class we’re embracing lamb’s strong flavor qualities and have designed an entire menu using ingredients to extract the lamb’s best qualities!
Recipes:Spinach Salad with Mint, Fennel and Oranges; Roasted and Herb Crusted Lamb Loin with Caramelized Shallots; Sautéed Chickpea Squares; Lemon Cake with Lavender Cream
Class Type: Individual, hands-on cooking class
Class Notes: Learn the right questions to ask your butcher!
Orianne Cosentino
As a New York native, Orianne has always been surrounded by a city full of multi-cultural cuisine. Perhaps early exposure to exotic eating sparked the inspiration to travel and world travel, in turn, inspired the artist-turned-chef to bring home souvenirs of authentic recipes in place of snapshots. Working in kitchens of New York and California, assisting chefs in France, Mexico and Greece, (and being a ‘professional culinary tourist’ in countless places) Orianne has built up her resume and a store of international kitchen secrets. A graduate of Natural Gourmet Institute for Food and Health, she is a firm supporter of the philosophy that good quality food promotes a good quality life, and has found this to be prominent the world over.ocosentino@gmail.com”>Contact Orianne
