Tuesday, August 23rd | Salt Block Cooking Class: Learn to Grill, Chill, Sear and Serve on a Himalayan Salt Block!
Hey Portland! Curious about 600 million year old salt blocks? Want to eat some perfectly salty bites, drink some delicious wine, and have a few laughs? You are cordially invited to an evening at The Meadow, exploring the beauty and utility of 600 million year old salt blocks from Pakistan!
Date: Tuesday, August 23rd
Time: 7:00pm to 8:30pm
Location: The Meadow Hawthorne - 3731 SE Hawthorne Blvd, Portland, OR 97214
Join James Beard Award-winning author and owner of The Meadow, Mark Bitterman, as we learn how to grill, chill, sear and serve on Himalayan salt blocks. This super intimate class is limited to 12 people. With a glass (or more) of wine in hand, we use our best-selling book Salt Block Cooking to arrange cold appetizers and snacks, then sauté seafood and meats, and conclude by concocting an unusual desert. Heating, cleaning and storage will also be discussed.
This 1½ hour class includes snacks, wine and an in-depth discussion of everything you ever wanted to know (and everything you never knew you always wanted to know), about using Himalayan Pink salt.
Salt Block Cooking Class Menu:
Heirloom Tomatoes, Fresh Garden Genovese Basil, 20-year Balsamic Vinegar, Local Mozzarella served on a Salt Block
Salt-Crust Shrimp and Seared Flank Steak with Homegrown Purple Stripe Garlic, Parsley, Cilantro and Chive Chimichurri made in a Salt Mortar and Pestle
Locally Made Dark Chocolate Fondue served in a Salt Bowl with Graham Crackers and Local Strawberries
Why salt block cooking? Everyone who sees it or tastes food made with it recognizes the flavorful, flashy fun that salt blocks have to offer. Cooking on salt blocks is indeed fun, but it is also a revolutionary cooking technique that promises serious benefits for cooks and eaters of every stripe.