Eat Your Greens - The Perfect Rice - Risotto & PLENTY Kale Pesto
Los Angeles, California
***Use the promo code "plenty" when signing up for 10% off the virtual experience.*** For those of you located in the Bay Area, you will also receive a coupon to try Plenty for free. Chef Joe is partnering with Plenty to bring you his next virtual workshop! Plenty Kale Risotto Charred Leek Top Broth | Parmigiano Reggiano | Buttered Leeks & Three Cheese Arancini Plenty Kale | Black Garlic | Orange Aioli Plenty is the future of modern farming. Plenty's farms bring sustainable food by growing up to 350x what an outdoor farm can grow per square foot, all while saving 1 million gallons of water every week. The produce is all vertically grown, beautiful, clean, and ready to eat. As the New Year begins, resolutions are made, we all want to be healthier, cook more, and be better. There is no reason why we can’t do all three, and learn some new skills in the kitchen that you are guaranteed to keep you cooking throughout the entire year. Risotto is an Italian specialty - satisfyingly simple, but often misunderstood and over complicated. With a series of steps, and a lot of unwritten rules, it’s easy to become bogged down and confused with the entire process. Allow Chef Joe to guide you, stress free, through risotto making from start to finish. A bright and herbaceous kale puree to provide a depth, balance, and earthiness to the nutty rice. But, the fun doesn’t end there, Chef Joe, is going to show you what to do with all the leftovers, turning risotto into the famous Italian Arancini - a fried golden ball of cheesy rice. Restaurant worthy appetizers in the comfort of your own home kitchen. *Class will include recipe page and shopping/equipment list for reference **Livestream lessons are recorded for convenience, so you can rewatch whenever you’d like ***This lesson is perfect for all skill-levels and the entire family ****GLUTEN FREE, VEGETARIAN FRIENDLY & easily adapted for VEGANS *****Coupon use limited to participating Bay Area grocery stores -- ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. Please don't hesitate to reach out to Chef Joe with any questions you may have throughout your pasta journey! Upon reserving your space, you will immediately receive a welcome note with the private links. BE SURE TO CHECK YOUR SPAM FOLDER OR PROMOTIONS TAB IF YOU DON’T SEE THE WELCOME NOTE AND CONFIRMATION EMAIL. --
Plenty greens are pure flavor from stem to leaf. Produce so clean, nutritious, tasty, and it's easy to fit into every meal. Plenty is the future of modern farming. It's not about microgreens. Plenty's farms bring sustainable food by growing up to 350x what an outdoor farm can grow per square foot, all while saving 1 million gallons of water every week. It is all vertically grown, beautiful, clean, and ready to eat.
Baby Arugula - A bold baby arugula with seductive spice and subtle hints of summer citrus and black pepper. Baby Kale - A velvety-soft baby kale highlighted by bright notes and a smooth finish. Mizuna Mix - A crunchy, colorful mix of bok choy and mizuna that brings a mustardy heat to the table. Crispy Lettuce - A crispy leaf delivering the fresh, clean crunch you crave and versatility deserving of your most creative ideas.
Acquerello Carnaroli Risotto
Risotto is a Northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy. The word risotto is often used loosely, but not today - we are going to dive deep and demystify the iconic dish, so you too can make the perfect risotto. Carnaroli: Variously hailed as the “king” or the “caviar” of Italian rices, carnaroli is the preferred risotto rice. It's said to produce the creamiest risotto, yet it's more resistant to overcooking than arborio. Kale Risotto Charred Leek Top Broth | Parmigiano Reggiano | Buttered Leeks
Arancini roughly translates to orange… yes, the fruit. But don’t let this fool you. Arancini are an italian delicacy, fried, cheesy, golden balls of rice - made from leftover risotto. Chef Joe will demonstrate the best way to make one of his favorite appetizers - arancini, utilizing a few restaurant secrets. Repurpose the extra kale puree to make a decadent dip, you’ll want to put this on more than just fried rice.