About
Join Chef Larkin Young to polish up your knife skills and learn how to make a creamy, gluten free clam chowder! Join in as we explore the beauty of a warm chowder on a cold, rainy day.
Class will begin with a demonstration of rendering smoked bacon, followed by sweating some fennel, onion and celery. Meanwhile, we will steam off some manila clams with white wine. Next up is the knife skills portion of the class, where you will learn how to dice and chop the vegetables for the chowder (including potatoes, fennel, celery and herbs.) We will also demonstrate how to use vegetable trimmings for the seafood broth and how to thicken the chowder itself.
Test Kitchen is a series of cooking demonstrations — and tastings. It's free to members but please register so we know how many to plan for.
Non-Members: $10.
About the Instructor:
Perhaps you recognize Larkin Young. Maybe he’s brought out your dinner out of the kitchen from Tilth, Alchemy or the Willows Inn on Lummi Island. Maybe you saw him take home the gold on Iron Chef, as part of Chef Maria Hines’ team of three, besting even Morimoto himself.
Larkin has more than 10 years of experience under his belt. He’s been a fixture at fine dining establishments, pop-up events and volunteer events.
Now the executive chef is taking his creative expertise out of the restaurant – and into your kitchen. He wants to create a space where chefs can interact with diners in the comfort of their own homes, making memorable experiences with engaging menus and food concepts. He can create a 5-star dinner – and take special concern with menu preferences and food allergies or preferences.
Larkin also wants to pass on what he’s learned to clients – offering a number of classes and workshops. Host a cooking course with a group of friends at your home for a birthday party to remember – or join him for a walk in the woods to learn about foraging tips.
Larkin’s creativity in the kitchen is infectious – and he hopes you'll join him on a gourmet adventure.
Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org
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