Event

Egg Primer

{An interactive demonstration and cooking class culminating in dinner served with wine.}
Sunday, April 14, 4:00-8:00pm
Tickets: $65 for 18 Reasons members; $75 for the general public

The egg. This precious foodstuff is so often relegated to Saturday and Sunday mornings, and many of us are missing out on all the egg has to offer. They are affordable, accessible, nutritious, and cook quickly; they are stunning on the plate and can be an entertaining topic of dinner time discussion.

Join Michelle McKenzie for this four-hour primer in which will explore all of the fascinating facets of the egg: history, science, nutrition, and both basic and advanced cooking methods.

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little gem lettuces with shaved radish, avocado, green goddess dressing
(emulsification)

farro with roasted wild mushrooms, spring greens, poached eggs, ricotta pudding
(poached; the perfect soft boil)

flourless lemon pistachio cake
(meringue)

summer fruit with zabaglione
(simmered custard)

About the instructor

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 18 Reasons, or on her blog, Flavor in Spades.