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If you don't already know, family plays an important role in Chef John Madriaga's life, and also in his cooking. Free time is spent around the dining-room table, enjoying the company of loved ones, participating in lively conversation, and, of course, eating.
In summer, much of John's extracurricular cooking happens in the great outdoors and over an open fire. This class will focus on just that, cooking with fire. Using the foyer at Spruce as the kitchen, John will demonstrate and discuss how to build a fire using different types of (hard)wood (oak, maple, hickory), charcoal, and mesquite. In addition to some soft woods, like, fig and apple, which enhance the meat's flavor. Up next, John will take you beyond the barbecue, by demonstrating other forms of fire. Think: rotisserie and embers.
The sit-down meal that follows instruction will feature a selection of dishes prepared during class, highlighting seafood, pork, beef, and summery sides.
Your experience will include instruction, lunch, wine pairings, and recipes
The Menu
Yakitori-Style Blue Prawns
*****
Live Sea Scallops Grilled in their Shells
*****
Japanese Snapper Salt-Baked in Embers
*****
Flannery's 14-Day Aged Rib-Eye
*****
Porchetta & Potatoes Cooked in Drippings
*****
Summer Succotash
*****
Calcot Onions and Romesco
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UbicaciónSpruce Restaurant San Francisco (Ver)
3640 Sacramento St
San Francisco, CA 94118
United States
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