In 1908, a chemist made a discovery: He extracted glutamic acid crystals from giant sea kelp. Those crystals provided the super savory, mouth-filling taste we know today as umami, the fifth basic taste along with salty, sweet, sour, and bitter. Umami-rich foods include aged cheeses, cured meats, tomatoes, mushrooms, seaweed, and fermented products like soy sauce, miso, and fish sauce. You know it when you taste it. We are going to explore recipes that are known for umami flavor such as a broth made from the rinds of parmesan cheese, teriyaki flavors on salmon, roasting tomatoes to concentrate and elevate their flavor, seaweed as a crumbled garnish and dark chocolate. It will be a fun “food lab” date night, so come and ride the umami wave with us!
Hands-on
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
In 1908, a chemist made a discovery: He extracted glutamic acid crystals from giant sea kelp. Those crystals provided the super savory, mouth-filling taste we know today as umami, the fifth basic taste along with salty, sweet, sour, and bitter. Umami-rich foods include aged cheeses, cured meats, tomatoes, mushrooms, seaweed, and fermented products like soy sauce, miso, and fish sauce. You know it when you taste it. We are going to explore recipes that are known for umami flavor such as a broth made from the rinds of parmesan cheese, teriyaki flavors on salmon, roasting tomatoes to concentrate and elevate their flavor, seaweed as a crumbled garnish and dark chocolate. It will be a fun “food lab” date night, so come and ride the umami wave with us!
Hands-on
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
