According to the organizers:
In this class, we find inspiration from Jessica Koslow’s cookbook, Everything I want to Eat: Sqirl and the New California Cooking. Koslow’s restaurant Sqirl eschews the “healthy” cult of gluten-free and vegan with it’s Texas-sized toasts generously dolloped with ricotta. This is balanced by her reliance on fresh, seasonal ingredients with global spices, which make it food you want to eat everyday. This class focuses on Koslow’s new take on California cuisine from the perspective of New York seasons.
Lamb Merguez with Kohlrabi tzatziki
Seared Polenta Cake with Seasonal Veggies
Ricotta Toast with Pea and Herb Salad
Malva Pudding Cakes