Home Ec: How to Pull Fresh Mozzarella
Have you been wondering what that hand-pulled mozzarella on every restaurant menu is all about? Have you noticed that it's impossibly tender, better than even the most expensive imported Italian mozzarella?
Come spend an afternoon with chef Samin Nosrat for a delicious and demystifying hands-on cheese-pulling class. Put your mozzarella-making skills to the test!
Samin will talk and walk you through the intricacies of pulling the perfect ball of fresh mozzarella, and then it'll be your turn! Everyone will then get to pull several balls of mozzarella (it takes a while to get a hang of it!) under her guidance. You'll even get to try your hand at making a creamy burrata mozzarella!
After we gather around the table to enjoy some of the mozzarella we pull together, each student will take home his/her mozzarella, as well as a recipe book with ideas for cooking with your fresh mozzarella, step-by-step instructions for pulling mozzarella, and a list of trusted cheese purveyors and resources.
You'll leave empowered and informed, knowing how to make delicate, tender fresh mozzarella for the perfect salad, pizza or antipasto plate.
WHAT
How to Pull Mozzarella with Samin Nosrat
WHEN
Saturday, March 12
Come spend an afternoon with chef Samin Nosrat for a delicious and demystifying hands-on cheese-pulling class. Put your mozzarella-making skills to the test!
Samin will talk and walk you through the intricacies of pulling the perfect ball of fresh mozzarella, and then it'll be your turn! Everyone will then get to pull several balls of mozzarella (it takes a while to get a hang of it!) under her guidance. You'll even get to try your hand at making a creamy burrata mozzarella!
After we gather around the table to enjoy some of the mozzarella we pull together, each student will take home his/her mozzarella, as well as a recipe book with ideas for cooking with your fresh mozzarella, step-by-step instructions for pulling mozzarella, and a list of trusted cheese purveyors and resources.
You'll leave empowered and informed, knowing how to make delicate, tender fresh mozzarella for the perfect salad, pizza or antipasto plate.
WHAT
How to Pull Mozzarella with Samin Nosrat
WHEN
Saturday, March 12
5pm-7.30pm
WHERE
4629 Martin Luther King Junior Way
(At the corner of 47th and MLK)
Oakland, CA 94609
TICKETS
$85
To enroll visit the event page at Brown Paper Tickets
WHERE
4629 Martin Luther King Junior Way
(At the corner of 47th and MLK)
Oakland, CA 94609
TICKETS
$85
To enroll visit the event page at Brown Paper Tickets
There are a limited number of scholarship spots available to students willing to commit to set up and clean up. Please email Samin directly at saminnosrat@yahoo.com for more information.
CLASS SIZE
20 students max.
Each student will pull and take home several balls of his/her own fresh mozzarella and a recipe guide.
ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Featured in the New York Times Moment blog as a mozzarella expert, her own writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.
CLASS SIZE
20 students max.
Each student will pull and take home several balls of his/her own fresh mozzarella and a recipe guide.
ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Featured in the New York Times Moment blog as a mozzarella expert, her own writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.