Our “What’s in Season” series is customized to introduce you to produce and goods available throughout the year in the region so that you can take advantage of them in their prime! This time, we’ll be covering the many varieties of carrots available at spring farmer’s markets from baby carrots to white, Thumbelina to rainbow and show you how to make the best use of them in your cooking! You’ve never known carrots like these before. We’ll talk about the distinct flavors and textures of each variety and ways through which to suit these individual flavors and textures to award-winning dishes to incorporate in your diet. We’ll show you different cooking techniques to enhance the inherent flavors present in carrots, and you’ll walk away with new carrot classics as well as traditional and avant garde takes on old favorites.
Recipes:Orange Roasted Carrots with Rosemary & Thyme; Curried Carrot Soup with Apples & Ginger; Apple- Cinnamon Carrot Cake with Cream Cheese Frosting; Sautéed Heirloom Carrots with Chili & Lime
Class Type: Series, hands-on cooking class
Class Notes: Learn about the many carrot varieties.
Brendan McDermott is a New York City born chef currently living in Brooklyn with over ten years of culinary experience and has worked in great New York City restaurants like Mesa Grill, Olives, Patria and RM among others.
McDermott has also gained invaluable experience working at the French and Canadian Consulates, known restaurants Alta, and Porchetta, as well as an opportunity to apply his pastry skills at Sweets of New York. McDermott has spent the last several years teaching culinary techniques to others. New York Magazine recently named his Knife Skills Class at Brooklyn Kitchen “Best Cooking Class.” The tastemaker publication described it as, “A pleasingly laid-back and affordable option for home cooks who want to hone their skills…”
When describing his style McDermott admits, “I like my food like I like my music, bold and straightforward, but done correctly. Another aspect to McDermott’s style is his need for variety, and most, if not all of that need came from his upbringing in New York. “I grew up going to people’s houses that were Jamaican, Puerto Rican, Italian, and I was raised Irish and Polish, so it was everything. New York is kind of like a Cliff notes to the rest of the world. You have access to so many different ethnic foods, farmers markets and produce, and also herbs and spices from all over the world. You can go to Flushing and go to India or Korea, you can go to Sunset Park and go to Mexico, go to Flatbush and you’re in Jamaica. You have everything around and there’s always something new to learn.”