Learn the basics of Southern cooking, from a good ham stock, to beans, peas, cornbread and grits. This is not a class where just one recipe is discussed, but by learning the fundamentals you will come away understand a variety of Southern classics. We will be using locally sourced ingredients, and traditional recipes.
Chef and bread baker Robby Holmes is a Coast native but also cooked for several years in San Francisco and New York City. He pairs with food writer Julian Brunt to present an entertaining and informative class unlike any class you might have attended in the past.