My homage to our Charleston trip is long overdue. I shared my 3 day travel guide to the Holy City here, but one event on our trip was so amazing and so memorable, it deserves its own day. I’ve never taken a cooking class before. They’ve always interested me, of course, but the price usually deterred me. After attending the Zero George Cooking Class with Executive Chef Vinson Petrillo, however, I will never be able to turn down another opportunity.
We watched (and snapped photos like the paparazzi) as he masterfully constructed each dish. Many of the tricks I’d heard of or seen on tv, but it’s not the same as seeing it in person. As someone who doesn’t spend time on plating or garnish, I was amazed at the time and energy that went into each addition of edible flowers and salt varietals, as well as the drizzles of goat cheese fondue to hold up the pickled and roasted beet salad. It was a production. I didn’t return a master chef and plating is still a lost art on me, but I did walk away with a few things that are making dinner just a little more exciting. I’m adding nuts (toasted and untoasted) atop my dishes. I have a renewed obsession with farro and I’ve been toasting many of the grains I cook before cooking. And I now know the secret to non-bitter brussel sprouts! Regardless of your level of expertise and comfortability in the kitchen, if you like food then I can’t recommend taking a class of your own. And if you find yourself in Charleston, book your seat and the small table of Zero George Street!
Going to let the pictures do the rest of the talking…
A huge thank you to Zero George Street and Vinson for inviting us to enjoy the cooking class. As you can see, we had stellar time!