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18 Reasons: A Wandering Cook: Creative Uses for Your Global Pantry
September 17, 2019 @ 6:00 pm - 9:00 pm
A hands-on cooking class culminating in a family-style meal served with wine.
Calling all globetrotters! We’re not the only ones who bring back jars of spices and bottles of sauces back home in our suitcase; these are our go-to souvenirs. Besides re-creating classic foods of the areas we visited, we’re here to instill a playful attitude toward the ingredients we admire. Justin will teach you a few unconventional recipes that use some of his most favorite pantry items. Nothing classic or familiar here, but rather, a kaleidoscope mash-up of techniques and ingredients to inspire the home cook!
Salmon poke, Thai basil, ponzu aioli, daikon, wakame
Whole roasted turmeric cauliflower, XO spiced breadcrumbs
Malaysian-style beef tacos, queso fresco, lime leaf, star anise pickled shallots
Roasted purple potatoes, yuzu koshu, sweet soy, truffle, coriander
Yuzu pandan chess pie, pink peppercorn whipped cream
Originally from Illinois, Justin Fertitta began working in professional kitchens at the age of 15. After graduating from The Culinary Institute of America in 2004, Justin honed his craft in the trenches of the New York City restaurant scene for over a decade, working in many renowned kitchens including Aquavit, The Waldorf Astoria, Five Leaves and Desnuda. Throughout his career as a Chef, teaching those around him has always been a primary focus and passion. Justin loves to travel abroad whenever the opportunity presents itself. He’s traveled extensively throughout Southeast Asia, exploring the many regional cuisines and wet markets, where he draws much of his culinary inspiration. In 2015, he developed the first ever Chef-in-Training Program at The Doe Fund, a nonprofit that provides job training opportunities for individuals with a history of homelessness, addiction, and incarceration. His experience leading the course for two years solidified a passion for teaching culinary arts. A recent transplant to the Bay Area, he splits his time as a private chef and a freelance culinary instructor. Justin is excited to explore California cuisine and share his experience and passion with those at 18 Reasons.