Description: Join us on September 10th as Director of Agriculture, CEO, and co-founder of Brooklyn Grange, Ben Flanner speaks to MTCE students. Brooklyn Grange is the world’s largest soil-based rooftop farm, producing and selling vegetables, herbs, hot sauce, and honey on 2 1Ž2 acres of intensive green roofs. Brooklyn Grange also hosts events, and designs and installs farms on other locations, and consults on projects greening urban spaces across the world. Ben is widely recognized as a world leader in urban agriculture, and a small business leader with an unwavering commitment to develop the industry with an exceptional green and community minded business. Ben has a BS in Industrial Engineering from the University of Wisconsin, and experience in management consulting and financial marketing.
One Hour 30 Minutes Lesson
Level 1
$40
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make pizza dough, and while the dough is rising, prepare various toppings. You’ll learn the best baking techniques and work hands-on to make the following: pizza dough; tomato sauce; pesto sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza with Nutella and fresh fruit.
From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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