Another mini-series with Powisset, we’re exploring flavor and technique by pairing global flavors with local and seasonal foods. this particular class weaves in Asian flavors and includes rich chicken stock as the base for a delicious noodle soup with wilted greens and chili oil, pork and chive meatballs over rice, and citrusy fruit salad. Come learn tips for building dishes with an eye to flavor, texture, and color. You’ll leave with an understanding of how and why specific techniques work well for specific ingredients; how to taste and adjust for flavor and texture throughout the cooking process to create a dish with layers of seasoning; and how to tweak dishes to change their flavor profile. Tickets are $75 for non-members, $60 for members.