Chef Kirk Warner shares his creative methods for adding crusts and fun toppings to turn beautiful ingredients into extraordinary dishes. This hands-on class will make crushed red lentil-crusted sea scallops with piquant pepper sauce, flaked potato-crusted grouper with lemon-thyme beurre blanc, spiralized potato-wrapped shrimp with coriander mustard, crispy prosciutto-wrapped short ribs with aged balsamic glaze, Kirk's best fried chicken with matzo crust and spiced honey, plus cream of wheat-crusted tomato with garlic scampi.
Tue, Oct 15, 6:30 pm to 9 pm