December 27, 2013 10:00 AM - 2:30 PM
Institute of Culinary Education
$120 • 1 session
There are endless ways--and ingredients--to employ the smoker in cuisine. As such, after the success of Smoking 101, Chef-Instructor Chris Gesualdi will offer more imaginative and innovative ways to use smoking techniques and impart flavor. Recipes will include: Potato Salad; Mac and Cheese; Mashed Potatoes; Sweet-and-Sour Glazed Carrots with Braised Red Cabbage; Tomato Relish; Bacon, Potato and Onion Hash; Smoked Pork Chowder; Hot Dog Buns; Hot Dog Patties; Smoked Duck Pastrami; Smoked Tofu; Smoked Veal Breast; and Pulled Pork.
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