Roast Lamb Dinner

December 10, 2011 5:00 pm
December 10, 2011 7:30 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

In this class, we’ll travel to flavor country, while keeping up with our Seasonal Entertaining series as we instruct on how to roast lamb and prepare a superb dinner around that roasted piece of succulence. There is nothing like roasting 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! We learn what is hearty enough to pair with lamb while still remaining gentle enough to be demure. This menu is extravagant but simple as Ger-Nis insists!

Recipes: Pomegranate Mint Martinis, Spinach Salad with Mint, Fennel and Oranges; Roasted and Herb Crusted Lamb Loin with Caramelized Shallots; Garlic & Mint Pesto Rubbed Roasted Leg of Lamb, Sautéed Chickpea & Spinach; Lemon Cake with Dried Lavender Cream

Class Type: Seasonal Entertaining Series, hands-on cooking class

Class Notes: Learn the right questions to ask your butcher and learn a full menu as well as everything you need to know about roasting a lamb!

Emily Casey

Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.

When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.
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