Chef Randy Williams’ Seasonal Lowcountry Cooking Class
Imagine a leisurely Thursday afternoon learning to cook like a chef while enjoying a cold glass of wine. This week Chef Randy Williams welcomed guests into the Zero George kitchen to learn the skills and techniques for fresh seasonal Lowcountry dishes.
The Chef’s concept for this class was to use fresh local ingredients during their growing season, to teach guests the way around a kitchen and to think like a chef by learning technique and ratios. They also learned how to transform plating from rigid symmetry to fun and functional.
He started with a Chilled Asparagus Salad with Fennel, Orange Supreme, and a Citrus Tarragon Vinaigrette. The main dish was Seared Sheepshead with Cauliflower Risotto, Spring Onion and Kale Crisps.
For dessert, they learned to prepare Sweet Corn Bread with Strawberries, Lavender Honey and a Chambord Cream. Try making Chef’s famous Sweet Corn Bread:
1.5 cups corn meal
1 cup all-purpose flour
½ cup brown sugar
1tsp baking powder
¼ lb butter
1 ¾ cups buttermilk
- Mix the dry ingredients together in one bowl, the wet ingredients in another.
- Mix the two together and pour into a greased cast iron skillet.
- Bake at 350 for 25-35 minutes.
Interested in gaining some culinary tips from our Chef or learning about Lowcountry Cuisine? Email Jamisyn at firstname.lastname@example.org to inquire about private cooking classes for a minimum of two people.