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Home / Class / Page 45

Class

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    Private Event for Shannon and Friends

    $1,251,470.00
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    Spring in NC – April 12th

    $80.00
    Ticket Detail
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    Easter French Macaron – April 15th

    $75.00
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    Private Event for Daimler Trucks

    $1,251,360.00
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    Tapas Tasting for US Bank

    $1,253,735.00
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    Chopped Challenge for Credit Karma

    $1,254,725.00
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    Chopped Challenge for Wells Fargo

    $1,251,995.00
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    Low Sodium Spring Cooking

    $85.00
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    Kids + Teens Italian Class: Ages 7 – 18

    $80.00
    Ticket Detail
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    Korean Cooking

    $80.00
    Ticket Detail
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    Southern Springtime on the Big Green Egg

    $90.00
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    Chopped Challenge for Benton & Friends

    $1,251,462.00
    Ticket Detail
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    Chopped Challenge for Benton and Friends

    $1,251,462.00
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    Chopped Challenge for Matt

    $690.00
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    Chopped Challenge for Matt & Friends

    $125.00
    Ticket Detail
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    Chopped Challenge for Waste Connections

    $1,251,940.00
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From Chef Alyssa — the 3 things that actually make From Chef Alyssa — the 3 things that actually make you better with a knife 👇

1) Flat surface only. An unstable onion is how people get hurt.
2) Curl your fingertips under your knuckles — your knuckles guide the blade, not your fingertips.
3) Glide forward using the full length of the blade. Don't chop down.

That's it. Safer, faster, cleaner cuts every time. Save this next time you're prepping at home. 

Follow @chefalyssaclt for more knife and cooking tips, or join us for a cooking class.
Headline: Local tomato stars in cooking class. Re Headline: Local tomato stars in cooking class.

Recently a local tomato was delivered and enjoy at a Chef Alyssa cooking class. Rumors that local ingredients are always used. Tomato still thrilled to be recognized as the star ingredient from Fresh Summer Flavors cooking class last month.

#local #cltfood #cookingclass
3 ways to actually make your food taste better at 3 ways to actually make your food taste better at the very end:

1) zest your citrus DIRECTLY over the dish. all that flavor that releases from the fruit goes straight into your food instead of onto your cutting board. do not skip this.

2) fresh herbs or a tiny splash of vinegar. sounds simple. completely transforms it. your food will taste brighter and you won’t even know why.

3) finish with a pinch of fine sea salt and a drizzle of GOOD olive oil. not the cheap stuff. the good stuff. you’ll taste the difference immediately.

You’re not a bad cook. You’re just missing the last step. Follow @chefalyssaclt for cooking tips at home.
Your chef’s knife is ruining your tomatoes. Even Your chef’s knife is ruining your tomatoes.

Even the sharpest blade can tear through delicate skin instead of slicing cleanly. The serrated edge grips and saws — no crushing, no mess.

Pro Tip: Use a serrated knife to cut a tomato. Even the sharpest of knives can tear the skin of your delicious ripe tomatoes. But use this for anything with a tough skin and soft inside like a bread loaf or strawberries and other soft fruit.
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