Fancy-ish: Panzanella and Chicken

When: 
Saturday, May 23, 2020 4:00pm to 6:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$80.00
Member Price: 
$70.00
8 slots available

SOLD OUT

This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.

Registered students should take 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.

Justin knows how to cook food that feels fancy, yet is in reach of a home cook. We can credit those years in NYC restaurants and his work in a classroom that informs his special brand of fancy, fun, and approachable. Stuck at home cooking like the rest of us, Justin has a few ideas up his sleeve that he wants to share with you. 

Whether you're buying it from a store or you're perfecting the perfect Tartine-style loaf, you likely have sourdough going stale. Panzanella is the perfect Italian staple salad to add to your weekly repertoire, absorbing that half cucumber and the last two carrots in your fridge. Gussied up with a shortcut Caesar dressing, this panzanella will be a future answer to making leftovers fancy. One of Justin’s missions is to teach as many people possible how to properly roast a chicken breast without turning it into chewing gum. Help chicken breasts achieve their potential with Justin’s spice crusted recipe, which can be served for dinner, with leftovers in a sandwich the next day. Last, but not least, you will be making mouth-watering garlic naan that is quick and easy to make without the fuss of a traditional yeasted bread (or ordering delivery). 
 

MENU

Sourdough Panzanella Caesar Salad

Spice Crusted Roasted Chicken Breast

Garlic Naan

Equipment and Ingredient List for the class found here - check before signing up for the class. 

This menu contains the following common allergens: fish, dairy, egg, and wheat . If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
 

Originally from Illinois, Justin Fertitta began working in professional kitchens at the age of 15. After graduating from The Culinary Institute of America in 2004, Justin honed his craft in the trenches of the New York City restaurant scene for over a decade, working in many renowned kitchens including Aquavit, The Waldorf Astoria, Five Leaves and Desnuda. Throughout his career as a Chef, teaching those around him has always been a primary focus and passion.  Justin loves to travel abroad whenever the opportunity presents itself. He’s traveled extensively throughout Southeast Asia, exploring the many regional cuisines and wet markets, where he draws much of his culinary inspiration. In 2015, he developed the first ever Chef-in-Training Program at The Doe Fund, a nonprofit that provides job training opportunities for individuals with a history of homelessness, addiction, and incarceration. His experience leading the course for two years solidified a passion for teaching culinary arts. A recent transplant to the Bay Area, he splits his time as a private chef and a freelance culinary instructor. Justin is excited to explore California cuisine and share his experience and passion with those at 18 Reasons.

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