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10 AM – 12 PM | $55 per seat | Pinehurst
Write us for a discounted $200 for the full 5 day series!
Step into the Tiny House for a day of culinary magic that’s actually pure science! In this session, our six junior chefs will explore the mysterious world of Black Garlic. We’re diving into the Maillard reaction and the role of enzymes, discovering how low heat and time transform sharp, white garlic into sweet, balsamic-like "black gold." It’s a sensory-heavy class with hands on black garlic peeling and dressing making, designed to help kids develop a sophisticated palate by identifying the five basic tastes.
The Umami Tasting: Kids will sample black garlic treats and use their noses to identify complex aromas, learning to articulate exactly what they like (and don’t!).
Peeling & Prepping: It’s time to get messy! Students will peel aged heads of garlic, feeling the unique, fudgy texture that fermentation creates.
The Emulsion Station: We’ll use our black garlic to whip up a gourmet dressing, learning how oil, honey, and mustard bond together to create the perfect salad topper.
Enzyme Secrets: How heat and time change the color, texture, and flavor of food without "rotting" it.
Arts of the Dressing: How to balance acid, fat, and sweetness like a professional chef.
Palate Development: A fun guide to smelling and tasting like a culinary critic.
Black Garlic: A few heads of peeled premium black garlic that kids and their parents can use in all kinds of cooking, from scrambled eggs to veggie mixes and dressings
The Artisan Dressing: A custom jar of Black Garlic & Honey vinaigrette, ready for the family’s next dinner.
10 AM – 12 PM | $55 per seat | Pinehurst
Write us for a discounted $200 for the full 5 day series!
Step into the Tiny House for a day of culinary magic that’s actually pure science! In this session, our six junior chefs will explore the mysterious world of Black Garlic. We’re diving into the Maillard reaction and the role of enzymes, discovering how low heat and time transform sharp, white garlic into sweet, balsamic-like "black gold." It’s a sensory-heavy class with hands on black garlic peeling and dressing making, designed to help kids develop a sophisticated palate by identifying the five basic tastes.
The Umami Tasting: Kids will sample black garlic treats and use their noses to identify complex aromas, learning to articulate exactly what they like (and don’t!).
Peeling & Prepping: It’s time to get messy! Students will peel aged heads of garlic, feeling the unique, fudgy texture that fermentation creates.
The Emulsion Station: We’ll use our black garlic to whip up a gourmet dressing, learning how oil, honey, and mustard bond together to create the perfect salad topper.
Enzyme Secrets: How heat and time change the color, texture, and flavor of food without "rotting" it.
Arts of the Dressing: How to balance acid, fat, and sweetness like a professional chef.
Palate Development: A fun guide to smelling and tasting like a culinary critic.
Black Garlic: A few heads of peeled premium black garlic that kids and their parents can use in all kinds of cooking, from scrambled eggs to veggie mixes and dressings
The Artisan Dressing: A custom jar of Black Garlic & Honey vinaigrette, ready for the family’s next dinner.