My homage to our Charleston trip is long overdue. I shared my 3 day Charleston travel guide, 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.
Zero George Cooking Classes
We watched (and snapped photos like the paparazzi) as he masterfully constructed each dish. Many of the tricks I’d heard before or seen on tv. You know, it’s just not the same as seeing it in person.
I’m not someone who spends time on plating or garnish. So I sat, amazed, at the time and energy that went into each addition of edible flowers and salt varietals. And then there were 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 (like this beet salad). 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 at 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!