How long have you been eating pimento cheese? I assume for most people it’s a simple formula:

X - 2 = Y
X = Current Age
Y = Minimum Amount of Your Lifetime Eating Pimento Cheese

How often do you make pimento cheese? For me, the answer is also a formula, but I think we are done with those. Am I hungry? Is it after midnight? Do I have cheddar cheese and crackers? If so, I am probably cobbling together a pimento cheese kind of thing. Still, I buy pimento cheese once a week, and I always know the store-bought stuff is like a 6 out of 10 at best.

This virtual cooking class will be taught by chef Chris Dodson, a sous chef at the 3 Michelin starred restaurant Alinea. This is his second class with us. In his first class, we tackled oysters and made the best hot sauce ever. Seriously. It was that good!

In this class, chef Chris wants to bring you back to his North Carolina roots and teach you how to make pimento cheese his way. This pimento cheese method will be the only way you want make it at home, and it will be the one which you will soon judge other pimento cheeses against. Heck, it might even change a few of my habits – like buying pimento cheese at the store and making it without cream cheese!

Speaking of changing habits, this class is going to do that in another way as well. You are going to start topping your burgers with pimento cheese, even if it is that store-bought stuff!

In this cooking class, we are also going to be jazzing up canned baked beans (a personal favorite of mine), pickling jalapeños, and making a cocktail. I hope you will join us for a great meal and a great time!

When is this virtual cooking class?

Date: Saturday, August 13th
Time: 4pm Eastern/1pm Pacific
Price: $35/household
Platform: Live and interactive cooking class via Zoom

What are we making in this virtual cooking class?

• Pimento Cheese

• Burgers topped with pimento cheese

  • vegetarians sub your favorite veggie or plant-based burger patty

• Pickled jalapeños

• Baked beans

• Mojitos

Equipment:

• Cast iron skillet (for cooking the burgers)

  • Either this size or this size will be great

• Small pot for pickling the jalapeños

• Bowl for mixing the pimento cheese

  • I really like these mixing bowls

• Oven safe pot for the baked beans

  • We will start them on the stove then finish them in the oven

  • If you don’t have an oven safe pot, plan on transferring them to a baking dish

• Cutting board

• Knife
  

Ingredients: (a list of exact quantities will be sent within 24 hours of signing up for this class)

• Sharp cheddar cheese

• Cream cheese

• Mayo

• Jarred pimento peppers

• Onion powder

• Garlic powder

• Jalapeños

• Vinegar (white wine, champagne, or distilled white)

• Kosher salt

• Sugar

• Burger buns

• Ground beef 80/20

  • or sub your favorite veggie or plant-based burger

• Canned baked beans (Bush’s is preferred by Chef Dodson)

• Onion

• Garlic

• Rum

• Limes

• Fresh Mint

• Soda water