Event

Flavor in Spades

In Flavor in Spades, Michelle McKenzie brings her philosophy of flavor into sharp focus. After years spent experimenting in restaurant and home kitchens, Michelle has identified which key ingredients every cook should have on hand. These are often hidden ingredients, behind the scenes players that make every dish a home run.

CLASS 1 January 7
browned butter
celeriac and apple soup with browned butter, crushed walnuts, thyme
a simple tart of baby pears, almonds and browned butter

nut oils
roasted winter squash, pistachio and arugula pesto, pistachio oil
crispy bottom rice with dukkah and hazelnut oil

CLASS 2 - January 28
crème fraîche
roasted beets in raspberry vinegar, crème fraîche, poppy seeds, chervil
sunchoke + chestnut soup, caramelized chestnuts, pumpkin seed oil

caraway seeds
roasted cabbage, rye + caraway breadcrumbs
caraway scones, local butter + honey

CLASS 3 - February 4
crispy pig
farro with heirloom winter squash, baby arugula, roasted speck, shaved parmesan,
herb salad with potatoes, radishes and crispy pancetta

the smallest fish of the
winter greens dressed in bagna cauda
rapini with fish sauce and black sesame
fried farm eggs

About Michelle
Michelle McKenzie graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in chemistry, giving her a deep understanding of food properties and their complex implications within the human body. She then went on to apply her knowledge of nutrition in a culinary setting at The Natural Gourmet Institute for Health and Culinary Arts, becoming immersed 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 has personally cooked for clients such as Ted Turner and Jane Fonda.

Michelle currently resides in San Francisco, CA where she is a private chef, culinary instructor, and coordinator of Nextcourse's Mission High program, where food and cooking are vehicles for reaching goals that lie beyond the plate. You can also visit Michelle on her blog, Flavor in Spades.