Sponsored by Ferguson Appliances
What do you know about food science?!
Renowned Chef Christian Frangiadis, executive chef and owner of the award-winning Spork Restaurant, will teach you all about it during this month’s Virtual Kitchen.
Chef Frangiadis is a James-Beard finalist dubbed one of the “best chefs in the mid-Atlantic.” He uses his deep knowledge of food to create one-of-a-kind dishes that will challenge everything you thought you knew about fine dining. During this Virtual Kitchen, you will experience fermented blueberries, black garlic (a process that takes over 6 weeks), and Lacto-fermented tomato topping all while learning a few tricks in the kitchen at the same time.
Each Kit Includes:
dinner kit: Peruvian-inspired fresh Ceviche with tostones on a roti-style flatbread accompanied by Amarillo cream, roast giant corn & sweet potato.
cocktail kit: El Fusilado: Tomato infused cachaca, lime, mango, lacto-fermented tomato water agave, & cayenne
Spork is a chef-owned restaurant with a firm commitment to scratch preparation. Their constantly evolving menu features fresh pasta and house-cured meats alongside a variety of composed dishes. They have a quarter-acre vegetable farm adjacent to the restaurant where we grow a wide selection of produce. For what Spork can’t grow themselves, they work with local farmers and purveyors to highlight the diverse bounty of Western Pennsylvania.
Unlike our past Virtual Kitchen’s, this class can be watched at any time.
We will provide a link to the video on the day that you pick up your kit from Spork!
Kit Pick-Up: May 18th
5430 Penn Ave,
Pittsburgh, PA 15206
Head to the bottom of Spork’s TO GO Section “Items” to order your kit!
–KITS ARE LIMITED! DON’T MISS OUT!-
*100% of kit-proceeds benefit Spork Restaurant in response to COVID-19 shutdowns*
Stay tuned for menu updates, giveaways, and more!