ChefsLine Cooking Blog
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Schedule an appointment with Louisville chef Sara Gibbs and learn to prepare her favorite Derby dishes while getting an insider’s perspective on the exciting traditions of the Derby season.
To sign-up, please visit our cooking class page
Grilling with Rodney
During your half-hour cooking class, learn professional cooking tips including wet versus dry marinades, proper grilling temperatures for different types of foods, how to test for doneness, and when to glaze. Review two of Chef Rodney’s most exciting grilled dishes: Grilled Asparagus with Sherry Hazelnut Marinade, Charmoula Grilled Chicken Breast, Grilled Salmon with Ajili Mojili, Lemon-Cumin Lamb Kabobs, and Marinated Goat Cheese with Herb Grilled Flatbread. Your class includes live consultation, recipes and a shopping list, and the opportunity to master your grill with the support of a great chef and culinary instructor.
To sign-up for this class, please visit our cooking class page
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- Chef Adam Cutsinger writes: High temperature (summer) and humidity (also summer, depending on where you live) are the most likely culprits for soggifying your about topic: Pie crust
- Chef Erika writes: Gladys, This is an excellent question, and one i'd love to answer, but I'm afraid that I need a little more about topic: roast beef
- Chef Erika writes: Carol, You may certainly use uncooked rice in place of baking weights or dried beans in blind baking. Just be about topic: blind baking
