Thursday, January 16, 2014

Need a class on cooking pork or Italian food?

More cooking-class opportunities are flooding in to start your 2014 off right:

Grateful Growers is offering a series of classes on handling pork. (And yes, I expect to spend the rest of my day deleting comments about that. Keep it classy, Charlotte.)

The Porkalicious Cooking Academy includes four sessions:
Jan. 21: Pork 101 (belly and jowl curing, bacon, pancetta and guanciale).
Jan. 28: Brines and rubs.
Feb. 4: Dollar stretchers (braising cheaper cuts).
Feb. 11: Sausage making.

You can buy one session for $50 or the series for $180. Classes are held from 6:30 to 9 p.m. at their kitchen in Mount Holly. Registration is required. Email

Also in Grateful Growers pork news: Feb. 22 is the next on-farm pig processing experience. For $75 (including lunch and beer), you spend the day on the farm learning about raising pigs and participate in butchering one. Go to for information.

Wolfgang Puck executive chef Scott Wallen has announced his entire year of cooking classes, including a March class for kids. And don't we love people who plan ahead? Each class is two hours and includes recipe packets, tastings and wine and beer pairings (except those kids' classes, I presume). Adult classes are $50 or $250 for all six, or $15 for the young-chef classes. Call 704-295-0101 for reservations.

The lineup:
Feb. 22: Dinner With San Valentino.
April 26: Regional rice and grains.
June 21: Stuffed, rolled and filled pastas.
Aug. 23: Great Salmon Run.
Oct. 18: Italian Truffle Season.
Dec. 13: Italian American Holiday Feast.

Young Chefs (ages 6-12; must be accompanied by a parent):
March 22: Pizza party.
Nov. 15: Holiday cookie party.