Salt. That’s it. That’s what this class is about. It’s not like anyone has ever written a whole book on it or anything…

We’ll just be salt baking a whole red snapper. And salt baking carrots. Which, interestingly enough, each use salt in a different way. The fish is baked in a salt crust (that’s what I’m calling it) and the carrots are baked in a salt dough.

Then we’ll be curing limes and fermenting peppers. You know, stuff people have been doing since way before you were born.

For some relief, we’ll be making a little gem lettuce salad. And we will kick things off at the beginning of class with a salty doggy cocktail – gin, campari, grapefruit, and soda water in a glass rimmed in salt.

That’s it!

When is this virtual cooking class?

Date: Sunday, February 5th

Start Time: 6:30 pm Eastern/3:30 pm Pacific

Price: $30/household

Platform: Zoom

What are we making in this virtual cooking class?

• Salt baked whole fish

• Salt baked carrots

• Little gem salad

• Cured lime zest

• Fermented peppers

• Salty doggy cocktail

Equipment Needed:

• Mixing bowls

• Baking sheets

  • I like these quarter pans and these half pans

• Rolling pin

• Knife

• Cutting board

• Whisk

• 2 mason jars or airtight containers

  • 1 quart or 1 liter is a good size

• Kitchen scale

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

• Course salt (Kosher or Sea Salt) - 2.5 pounds

• Gin

• Campari

• Grapefruits

• Soda water

• Red Snapper, or similar fish, 2 pounds, cleaned and scaled

• Lemons

• Garlic

• Thyme

• Olive Oil

• Mayo

• Dijon

• Scallions

• Capers

• Parsley

• Dried Oregano

• Cumin seeds

• Rosemary

• Black Pepper

• AP Flour

• Eggs

• Carrots, medium sized

• Arugula

• Plain Yogurt

• Basil

• Mint

• Little Gem Lettuce 

• Radishes

• Limes

• Wine Wine Vinegar

• Dijon

• Sugar

• Coriander

• Chilies (Fresnos, Jalapeños)

• Onion