Eggs: Elegant & Economical
Monday, August 12, 6:00-9:00PM
Monday, August 19, 6:00-9:00PM
Monday, August 26, 6:00-9:00PM
per class: $65 for 18 Reasons members; $75 for the general public
three-part series: $185 for 18 Reasons members; $210 for the general public
*Tickets for this 3-part series are sold separately and as a package.
*Each class culminates in a full meal; wine will be served.
The egg. This precious foodstuff is so often relegated to Saturday and Sunday mornings, and many of us are missing out on all the egg has to offer. They are affordable, accessible, nutritious, and cook quickly; they are stunning on the plate and can be an entertaining topic of dinner time discussion. Join Michelle McKenzie for this three-part series in which will explore all of the fascinating facets of the egg.
class I: history, science, nutrition
savory egg + celery seed custard, crispy speck, snipped herbs (baked custard)
little gem lettuces with radish, avocado, green goddess dressing (emulsification)
flourless lemon pistachio cake (meringue)
class II: basic cooking methods
shashuka with preserved lemon, labne, cilantro, lavash (poached/braised)
toasted quinoa with summer greens, gremolata (fried, poached)
pasta carbonara, FraMani pancetta, pecorino romano (sauce)
omelets with Comte, chive (soft-scramble)
class III: advanced cooking methods
rattlesnakes with lemon + rye (shaken)
shaved zucchini + squash blossom salad, duck eggs, basil oil (semi-soft boil)
dill + smoked trout quiche (bake)
summer fruit with zabaglione (simmered custard)
About the instructor
Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.
You can find Michelle 18 Reasons, or on her blog, Flavor in Spades.
3674 18th Street
San Francisco, CA 94110
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|