New! Vinegar and citrus add brightness and an element of flavor contrast to a finished dish. Discover how acid has the power to “cook” delicate fish and hearty greens in this demonstration cooking class. Learn how to season to taste, prepare a gastrique, sear duck, and use different knife cuts like brunoise, mince, and large dice. Featured recipes include grouper ceviche with chiles and lime, mustardy kale with sweet potatoes and apple, seared duck breast with orange-cranberry gastrique, and pickled grapes with rosemary. Take home a portion of the pickled grapes.

Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center