The dish is perfect to enjoy outside on a nice summer day.
Do you feel like you’re having problems in the kitchen? Well, leaders with a cooking kitchen in West Knoxville may be serving up just what you need. 10 News reporter Lauren Davis is live at the cutting edge today, and Lauren, you’ve been cooking or sort of putting things together, it looks like you’re still not quite ready for a taste. Yes, I am super excited for a taste, but we do have a little bit left, so we’ll go ahead and start that, and I’ll keep asking executive chef John some questions. So for people that feel like they know how to cook me, but you wanna take a cooking. Class, why should they? Well, I mean, it’s fun for one thing. You get to meet new people and do what you like and you know, if you’re a foodie especially, you’re gonna enjoy yourself. You can have a drink. We’ve got a full bar here too during classes and you know, you’ll pick up some skills and have some fun along the way. And so what kinds of things are people learning in these classes? Oh gosh, anything from how to read a recipe to knife skills to pastry arts, um, how to do international cuisine, sushi. You know, basic knife skills, you name it. I mean, we teach pretty much everything during our classes. It’s all chefs being, uh, all our instructors are chefs, so they know what they’re doing. — And
— you mentioned having a store, so when you follow along in class, you’re also able to take those tools and skills home with you. Absolutely. A lot of the things that we use in class, we show people how to use them. A lot of people don’t know, like a ricer, for instance. Nobody knows how to use one. They probably don’t even have one. So we show them how to use it and they go out and they grab one on the way out. And so what do we need to do now to finish this dish with taste test for Britain? Well, we’re about there. So the hard part’s done, the tomato slicing. So I’m just chfinotting some fresh basil, and a chiffonad is just a fancy name for a ribbon cut where you kind of roll up the basil and come up with something like this. And then we’ve got some toast over there that’s already, uh, been done, but you, we can grab those off of there if you’d like. And we’re gonna sprinkle some flaky sea salt. Nope, right on here. But on the toast is good too. Hey, you can’t go. You, I should have been more specific. You can’t go wrong for sure, but uh it gives it a nice crunch, and then I’m gonna take some fresh craft pepper. It’s like that, and then some olive oil. Just like that and balsamic vinegar glaze. gotta have this. This gives little sweetness and this is just balsamic vinegar that’s been reduced down until it gets thick. Some fresh basil. You can’t have too much of this, by the way. And I’m gonna cut a little bit into. The burrata so we can kind of see the ricotta cheese inside of there. And Oh my goodness. Looks amazing. I’m so excited to try it, Britney. You won’t be able to see me do a taste test, but just know as soon as the camera leaves we’re all eating here. Oh, I don’t blame you whatsoever. All right, thanks so much, Lauren.