Thursday, October 10
6:00 PM - 8:30 PM
Flying in from Portland: Naomi Pomeroy, who won the James Beard Award for “Best Chef Northwest” in 2014 for her work at Beast, and won another Beard Award in 2017 for her book, Taste & Technique, will use Japanese ingredients to add unexpected flair to classic Western dishes. If you like dashi and miso, you’ll love what she’ll be doing in this class. Think: Brown Butter Miso Demi-glace, Matcha and Plum Pavlova, and other combinations not yet dreamed up.