Cooking Class: Himalayan Salt Block Culinary Secrets
Fri, Dec 27th at 6:00PM
Sat, Jan 4th at 6:00PM
Mon, Jan 6th at 6:00PM
Fri, Jan 10th at 6:00PM
In this engaging cooking class, Chef Ryan will introduce you to the innovative world of Himalayan salt block cooking.
You'll start by mastering the art of cooking succulent ginger and citrus shrimp, allowing the salt block to impart a subtle mineral essence that perfectly complements the zesty flavors. Next, learn to expertly sear a juicy filet of steak on the heated salt block, finishing it with a luxurious herb compound butter that melts enticingly over the meat. The class then shifts to vegetables, as you prepare crisp asparagus with a hint of orange, served alongside a velvety Hollandaise sauce. To round out the experience, you'll create a dessert that balances sweet and salty, featuring creamy vanilla bean ice cream atop the chilled salt block, garnished with decadent salted caramel nuts.
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Ginger & Citrus Shrimp
With shrimp, citrus, ginger and garlic
Salt Cooked Filet Steak
With beef filet and herb compound butter
Salted Asparagus
With asparagus, orange and Hollandaise sauce
Vanilla Bean Ice Cream With Salted Carmel Walnuts
With walnuts, caramel, salt and vanilla ice cream
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 2 hours
- Activity Level
Activity Level
- LabelsHealthy, Gourmet, Beginner, Fusion, Fun
Outside Reviews for Chef Ryan
Marcelo
25 Jul 2024
Chef Ryan is super experienced and has a great culinary knowledge.
Chef Ryan is a classically trained culinary expert with nearly two decades of industry experience under his belt. After graduating from the prestigious Le Cordon Bleu Academy, he began his career in fine dining before creating private chef experiences and immersive cooking classes with a flare for healthy alternatives. From culinary basics to high-end dishes, he approaches every task with enthusiasm, guided by his traditional French training.
