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18 Reasons: Make It Work: Pantry Panzanella
May 23 @ 4:00 pm - 6:00 pm
This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Registered students should take 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Inspired by cooking at home while sheltering in place, Justin is here to say “Make it work!” with a menu based on what you likely have already: stale bread, chicken breasts, and flour.
Whether you’re buying it from a store or you’re perfecting the perfect Tartine-style loaf, you likely have sourdough bread going stale. Panzanella is the perfect Italian staple salad to add to your weekly repertoire. This salad is versatile enough to accommodate that half a cucumber and last two carrots in your vegetable drawer. Justin will also teach how to properly roast a chicken breast without turning it into a protein-based chewing gum. Perfectly cooked chicken breast leftovers are great for sandwiches for those gaps of time between your Zoom meetings at work. Last, but not least, you will be making mouth-watering garlic naan that is is quick and easy to make without the fuss of a traditional yeasted bread.
Sourdough Panzanella Caesar Salad
Spice Crusted Roasted Chicken Breast
Equipment and Ingredient List for the class found here – check before signing up for the class.
This menu contains the following common allergens: fish, dairy, egg, and wheat . If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
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.