Outdoor grilling is one of the joys of summer, but here in the Bay Area, it is something that we can do year-round. The actual process of grilling is very quick — often fifteen minutes or less, which gives us the opportunity to work on appetizers, side dishes and desserts.
I’ll show you how to take the temperature of the meat as well as how to tell when it’s done without using a thermometer. Grilling also lends itself to low-fat cooking, so if better nutrition and health are important to you, this is a class that you’ll definitely want to take.
If you don’t have a gas grill, we can pan-grill on top of the stove. I don’t typically use charcoal for grilling, though I do occasionally use wood chips to create smoke that gently flavors the food being grilled. We’ll also cover the differences between grilling and barbeque.
As with all my menus, these are only a guide. I am more than happy to mix and match or partner with you to customize a menu that suits your taste and meets your needs.