Winter Burgers & Beer

March 16, 2013 1:00 pm
March 16, 2013 4:00 pm
iCal Import
Jimmy’s No. 43
Google Map
43 E 7th St, New York, NY, United States, 10003

Winter is winding down but we still can’t (or don’t want to!) go outside to grill. Still, we are craving burgers and all their glory. This class answers your juicy calling and keeps us indoors as we learn what it takes to make the best winter burger, using local and seasonal ingredients and sustainable Fleisher’s meats as our muse. Creativity is key here while still maintaining the basic fundamentals of a great burger, bun, meat, cheese and of course zesty sauces and flavorings. We keep it simple yet still flavorful, seasonal and unique. We also demonstrate the art of the seasonal yet healthy burger, making some room calories-wise for a bit of beer pairing advice and tastings. We’ll grind and season (fat) our own meats to demonstrate a fresher and thicker meat patty as well as test a few different bread or bun options. For flavor boosters, we’ll play around with aoili’s, bacon, sambals, sautéed mushrooms and caramelized onions and concoct our own custom burger designs. All the goods needed for the perfect burger will be within arm’s reach. There will even be a contest for one lucky winter who designs the best burger. So join us indoors to toss back beers and play in the kitchen as we get our “indoor burger” on!

The Burger: The Perfect Beef Patty, Flat Ironed Cooked, Sweet, Spicy and Bacon-ed Caramelized Onions, thick Blue Cheese Sauce, Sauteed Mushrooms, Custom Aoili Sauce, Spicy Ketchup, Brown Ale Mustard, Sweet Red Onion Relish
The Sides: Garlic & Rosemary Celery Root Fries, Minted Red Onion Rings, Tarragon citrus Salted Beet & Carrot Chips

Class Type: Individual, hands-on class

Class Notes: Learn to make the perfect indoor burgers in the last cold days of winter, using seasonal goods and sustainable Fleisher’s burger meat, and how to pair your burgers with the perfect beer! Sorry vegetarians, this is a meat- centric class!

Melissa Ricketts

Melissa was born in Jamaica, West Indies and raised in New York City. Melissa holds a Bachelor of Science in Biochemistry from the State University of New York at Stony Brook. She managed clinical trials at a health-care teaching institution. Melissa decided to focus on her true passions: food & travel. She is an alum from the Institute of Culinary Education and worked at New York City’s Gramercy Tavern restaurant. Dynamic Cuisines reflects the working style and passion for diverse cuisines. The mission is to consistently provide exceptional client service and delectable cuisines which are seasonally inspired. Dynamic Cuisines is certified as a Minority/Women-Owned Business Enterprise. Chef Melissa was selected to be part of the launch event for Chefs Move to Schools at The White House of The United States of America which is part of Let’s Move! to solve childhood obesity.

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