Chefs in the Field Classes Debut

We were delighted to welcome Chef Thomas Laczynski to the Peg Lee Culinary Classroom for our inaugural Chefs in the Field Cooking Class. This series gives students the chance to enjoy a hands-on class with one of Houston’s most talented chefs with a very small group of no more than twelve.

Tommy kicked off the New Year with a super healthy vegan-ish menu that featured Hope Farms produce and some awesome mushrooms. Students were treated to a specialty cocktail by Ouzo Bay Bar Manager Jeremy when they arrived and then took a sunset walk of the farm with the Chef and our Farmer, Noah.

An attentive assembly of accomplished and aspirational cooks were treated to Tommy’s insights for kicking it up a notch with veg and helped him break in a new Yakitori grill. After they learned how to make it, students picked up new skills using two spoons to form miso butter into quenelles, which took center stage surrounded by fresh radishes. Then it was out to the new Yakatori grill to baste skewers of chanterelle mushrooms, which were served over a braise of Hope Farms’ spinach, bok choy and radish tops.

The evening ended with students gathered around the table enjoying the fruits of their labor and conversations with the chef and a glass of wine.

We offer Chefs in the Field classes the first Wednesday evening of every month. You can find the schedule on our website under Experience the farm/classes.  On February 1, we welcome Chef Ben McPherson of BOH Pasta who will shine a light on how to make pasta from scratch and how to match the thousands of shape options with the right sauce.