Everyone these days has gone pork crazy setting the culinary world ablaze with new and inventive ways to utilize the entire pig! Not only is it resourceful, it’s cheap and environmentally conscious to use a whole pig. Restaurants are serving up just about everything from a bacon martini to a chocolate-covered bacon brownie. Home cooks are spit roasting pigs in their backyards and brining them in their bathtubs. We go nuts for this little oinker phenomenon and want to show you not to let up until you’ve learned to make gastronomic explosions of porky goodness. But remember, it doesn’t all have to be about decadence and animal fat overload– there are wonderful cuts from the pig that are healthy, yet still delicious. Today, Ger-Nis is joining in on the pork bandwagon and diving right in to see what amazing dishes we can create with this flavorful and rich meat. From bacon to loin and belly to shoulder– you can put every part to great use! We won’t be butchering the whole pig in this class, but we are cooking up its many parts.
Recipes:Bacon and Eggs Pasta Carbonara; Fresh Pea Soup with Ham Hock; Pork Fried Rice; Asian-style Pork Meatballs with Sesame Spinach Sauté
Class Type: Individual, hands-on cooking class
Class Notes:Learn how to makes use of all parts of the pig, from head to tail!
Brendan McDermott is a New York City born chef currently living in Brooklyn. With over ten years of culinary experience, he 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.”