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Tuesday, April 14th | 5:30 PM – 7:00 PM | Only 6 Seats | $75
Transform your home cooking from ordinary to extraordinary by mastering the "invisible" pillars of taste: Acid, Umami, Sweet, Savory, and Bitter. Join us in the Tiny House for a high-end, 90-minute deep dive demo into the chef's secret weapons. We’ll explore the science of Koji—the ancient mold that unlocks deep savory notes—and learn how the right hit of acid can brighten any dish. This isn't just a cooking class; it's a guide to understanding how flavor works on a molecular level so you can make everything you cook at home taste better.
The Flavor Flight: Start with a tasting of umami rich black garlic butter on homemade sourdough bread, followed by tastings of salad and bean dishes with deep flavors.
The Alchemy of Aging: Discover how enzymatic fermentation turns simple garlic into "black gold" and how artisanal vinegars provide the essential "lift" your palate craves.
The Master Blend: We’ll introduce Shio Koji—a probiotic marinade—as the final piece of the flavor puzzle to add depth to your creations.
The Balancing Act: How to use acid and umami to fix a "flat" dish instantly.
The Acidic Secret: An introduction to how acid balances salty and sweet, adding complexity and light to dishes
Emulsion Science: Putting it all together to whisk a vinaigrette that transforms simple veggies into a gourmet meal.
The Umami Jar: A head of our high-end, house-aged black garlic.
The Signature Sauce: A bottle of your own Black Garlic, Honey, and Koji vinaigrette.
Tuesday, April 14th | 5:30 PM – 7:00 PM | Only 6 Seats | $75
Transform your home cooking from ordinary to extraordinary by mastering the "invisible" pillars of taste: Acid, Umami, Sweet, Savory, and Bitter. Join us in the Tiny House for a high-end, 90-minute deep dive demo into the chef's secret weapons. We’ll explore the science of Koji—the ancient mold that unlocks deep savory notes—and learn how the right hit of acid can brighten any dish. This isn't just a cooking class; it's a guide to understanding how flavor works on a molecular level so you can make everything you cook at home taste better.
The Flavor Flight: Start with a tasting of umami rich black garlic butter on homemade sourdough bread, followed by tastings of salad and bean dishes with deep flavors.
The Alchemy of Aging: Discover how enzymatic fermentation turns simple garlic into "black gold" and how artisanal vinegars provide the essential "lift" your palate craves.
The Master Blend: We’ll introduce Shio Koji—a probiotic marinade—as the final piece of the flavor puzzle to add depth to your creations.
The Balancing Act: How to use acid and umami to fix a "flat" dish instantly.
The Acidic Secret: An introduction to how acid balances salty and sweet, adding complexity and light to dishes
Emulsion Science: Putting it all together to whisk a vinaigrette that transforms simple veggies into a gourmet meal.
The Umami Jar: A head of our high-end, house-aged black garlic.
The Signature Sauce: A bottle of your own Black Garlic, Honey, and Koji vinaigrette.