Event

Flavor in Spades: Preserved Lemon + Browned Butter

{A hands-on cooking class culminating in dinner with wine.}
Friday, January 31, 6:00-9:00pm
$55 for members, $65 for the general public

In Flavor in Spades, Michelle McKenzie brings her philosophy of flavor into sharp focus. After years spent experimenting in restaurant and home kitchens, Michelle has identified which key ingredients every cook should have on hand. These are often hidden ingredients, behind the scenes players that make every dish a home run.

preserved lemon
endive, avocado, preserved lemon vinaigrette
braised chicken legs, salt-roasted potatoes, preserved lemon zhug

browned butter
celeriac and apple soup with browned butter, crushed walnuts, thyme
a tart of poached quince, almonds and browned butter (gf)

Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle at18 Reasons, or on her blog, Flavor in Spades.