In conjunction with the article in Feast Magazine this month, I’ve been asked to help Matt Borchardt teach a class on winter grilling at L’Ecole Culinaire at 6:30 p.m. on January 26th, 2010. You can read the article here.

Here is Matt standing in front of the counter of the classroom we will be using for the class:

And here is where you would be sitting if you decided to you wanted to come out and take the class:

And why would you want to come out for this class?  To taste the amazing concoctions that Chef Matt has in store that include:

  • Grilled Moroccan flatbread with eggplant, dried tomatoes and goat cheese
  • Double smoked beef brisket and grilled artichokes with fingerling potatoes
  • The pear tart from the January issue

Not only that, but there will be beer and wine pairings with each dish.  That’s not a bad deal for only $40/person.  The class should be about 2 hours.  There is still room in the class and you can call 314.587.2433 to reserve your spot.

I’m really excited about this.  I’ve really enjoyed doing the grilling demos we’ve done at; the St. Luke’s Guys, Grills and Good Health event; the Annual They-Canceled-Beerfest Beerfest; and at our Backyard BBQ Bash, but this is the first time I will be doing one in a classroom setting.  I hope we can fill those seats with a bunch of Grillin Fools looking to learn a little about winter grilling and have a great time doing it.

To see pictures of the class, check out the album on our Facebook Page.

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
This may be the prettiest prime rib I've ever seen! Pic and oh so red meat courtesy of @chttps://t.co/o4Cek4OjdR https://t.co/EcnhvtAvJb - 4 mins ago
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