Luis Obregon, chef, sommelier and culinary instructor
Class Type: Hands On Class
Price: $95 per person
Rub it down or leave it bare? Baste it, brine it? Tie it up or prop it on a rack? Just what to do with that piece of meat! Using the oven is one of the oldest forms of cooking, and for many cooks, the best. It can also be the simplest, once you get the tricks down. No trick cooking this afternoon - this is a practical cook's take on the classical centrepiece of the kitchen - the oven!