Cooking Outdoors with Justin Shoults

131 Walnut St,Saugus MA 01906

25 April, 2021

Description

During this course we will reconnect with the primal simplicity and visceral pleasure of cooking over fire. Come build a fire, prepare a rustic, elegant and memorable meal, and enjoy it with good company in the outdoors. With little specialist equipment required we will explore the delicious flavors that can be brought about with some local ingredients and this ancient method of cooking. Fire is pretty simple to be enjoyed anywhere and using it to cook for a gathering is a great way to make it unforgettable. What to expect:Learn the basics of fire safety for our forests and ourselves. Learn how to start and maintain a good cooking fire. Learn how to gauge the temperature of the fire and time a coursed meal at the fire’s different stages. Cook different vegetables and meats over the fire and read the desired doneness.Learn what preparation ahead is necessary to make the cooking relaxed and enjoyable. Requirements:No experience required. Just cooking and outdoor enthusiasts. What to Bring:plates/containers, eating utensils Instructor: Justin ShoultsChef Justin Shoults is well versed in refined cooking. Justin began a fascination of cooking over fire early on in the Boy Scouts and family camping trips. As a chef he became interested in foraging wild foods and outdoor cooking. Justin has always had a passion to teach the knowledge of his craft. He started his training at The Culinary Institute of America. He trained under several master chefs at some of the worlds finest restaurants. He has worked at many restaurants around the globe and currently masters his craft daily as executive chef at Uncommon Feasts in Lynn, MA. At Uncommon Feasts he even makes wood fire in his smoker where he cooks some of the artisan meat offerings. His experience brings a unique, delicious, and informative experience to cooking outdoors. Past Restaurants: Sous Chef, “Oran Mor”, Nantucket“The Ritz Carlton Five Star Resort”, Naples, Florida. Executive Chef, “Brine Oyster Bar”, Newburyport, MAExecutive Chef, “Oak and Rowan” in Seaport, Boston. “Lea Linster” Luxembourg Michelin Star restaurant. Chef de Cuisine, “Craigie on Main”, Cambridge, MA