Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will learn a variety of techniques and master Thai-style baby back ribs served with a rice noodle salad with spicy peanut sauce, Vietnamese pork steak lettuce wraps with quick pickled cucumbers and fried shallots, Moroccan-spiced pork tenderloin topped with minted yogurt sauce and served with grilled naan and halloumi cheese, and soy-basted pork chops with mint, cilantro and blistered jalapeños.
Thu, Jun 18, 6 pm to 8:30 pm