Brining & Dining Cooking Class and Dinner


Bring your friends to a fun-filled and educational evening in the home kitchen at Bloomingdale’s to learn to cook from the best. On October 29th, Chef Kim will show you how to maximize the flavor out of your upcoming holiday meals. Enjoy the fruits of your labor afterwards with dinner and wine pairings at Charlie Palmer at Bloomingdale’s.


Hot Smoked Trout Salad
Crispy Potato, Endive, Mizuna, Grapefruit, Hazelnuts
Pierre Morlet, “Grande Reserve,” Brut Champagne NV Main Lobster Chowder
Sweet Corn, Yukon Gold Potato, Piquillo Pepper, Crispy Leeks
Val de Mer, Chardonnay, Chablis, Burgundy, France 2012

Slow Roasted Organic Turkey
Traditional Condiments, Giblet Pan Gravy
Felton Road, Pinot Noir, Central Otago, New Zealand, 2012

Sweet Potato Tart
Pecan, Candied Bacon, Yogurt Lime Sorbet

To Demo
Brining and Hot Smoking Trout
Brining Pork Loin
Giblet Pan Gravy
Whole Roasted Turkey
Traditional Thanksgiving Dinner Condiments

Print Friendly, PDF & Email