Japanese Barbecue with Kyle Connaughton 8/27

Explore Japanese summer cooking with smoked and barbecued dishes from the donabe with Chef Kyle Connaughton in this hands-on workshop and lunch. Under Chef Kyle’s guidance participants will use local produce, specialty Japanese ingredients and tools from SHED’s Pantry and Housewares department to create a Japanese feast featuring smoked and grilled meats, vegetables, fish, side dishes, sauces, and salads.

Several of the recipes will come from Chef Kyle’s cookbook Donabe: Classic and Modern Japanese Clay Pot Cooking, which focuses on the versatile earthenware pots that are essential cookware in Japanese homes. The porous hand-made clay pieces are beautiful, long-lasting, and perfect for cooking and serving a wide variety of traditional dishes. Though donabes were once little known outside Japan, chefs like Kyle have spent years mastering donabe recipes constructed for the communal eating experience. At this workshop, he will lead participants in cooking dishes using a smoker, grill, rice cooker, and hot pot. Following the workshop, participants will sit down to a family-style meal prepared in the workshop. Space is extremely limited, so RSVP early to reserve a seat.

Kyle Connaughton is a chef and culinary scientist. He is the co-founder of Pilot R+D and Single Thread Farms, restaurant and inn. He is the former Head Chef of research and Development for the Three Star Michelin restaurant The Fat Duck, voted “Best Restaurant in the World” 2006 and 2007.

FEE $125.00

Aug 27, 2016
10:00 AM - 2:00 PM

LOCATION

Healdsburg SHED
25 North Street, Healdsburg, CA, United States