We are excited to partner with Live Fire Cooking expert Chef David DeLeon to host our first Live Fire Cooking Class at the farm! If you have been to our last few Fundraising Dinners, then you have seen, smelled, and tasted the delicious and comforting process and product of Chef David’s cuisine. He will share his knowledge, skills, and experience with you so that you can take that knowledge home with you and cook your own live fire dinners at home! This class will focus on hands on experience aka no standing around and watching someone else cook! All skills levels welcome and questions are encouraged. Part of the beauty of live fire cooking is plenty of time to hang out around the fire, talk, laugh, and taste! Join us around the Fire.
TIME, DATE, and LOCATION
12pm to 4pm, December 6
Elmwood Farm
1014 Nolte Dr.
Dallas, TX 75208
Things you will learn from this class:
-The philosophy of slow food, valuing the satisfaction in simplicity of a whole food focus, and the beauty of creating memories over the embers.
-How to construct and maintain a cooking fire throughout the cooking process.
-Types of wood, which wood for which recipe, and how to work with heat zones.
-How to prepare meats and vegetables for cooking (brining, seasoning, basting, and tasting).
-How to monitor your food while it cooks and how to know when it’s done.
-How to layer cooking times to have foods come out when you want them to (all at the same time vs. coursed dinner).
-How to bring it all home: cooking over a live fire in your home/backyard context.
-Types of cooking and when to use them (pan frying, grilling, roasting, braising).
Things you’ll walk away from the class with:
-Recipes for everything we cook during the class.
-Link to good drive with other recipes to try on your own!
-Invitation to Facebook Group for live fire cookery, where you can share your home cooking project, ask questions, and connect with others.
-Long handled tongs for your own fire setup
MENU
Served Omakase style (we eat each course as it is ready)
STARTERS
Chorizo con queso on toast
Grilled bread - Chorizo - Queso - Salsa
MAINS
Pibil pork collar Over Embers (Signature)
Achiote • orange • garlic • charred onion
Cooked directly over glowing coals
Served with pickled red onions fire-grilled lime
Carne Asada – Picanha
Mesquite-kissed beef
Chimichurri
Topped with grilled scallions & charred jalapeños
Bone marrow
canoe cut beef bone marrow
rajas-mushrooms, roasted poblano, onions
SIDES FROM THE FIRE
Tatemada Charred Veggies & Calabacitas
Squash corn onion poblano onions
Tossed with smoked salt & lime
Chorizo Beans
Fire-reduced broth
Crispy chorizo
Arroz a la Leña
Wood-smoked rice
Tomato • onion • roasted garlic
HANDS-ON SALSA & FINISHING SAUCES STATION
Guests prepare:
Molcajete salsa (hand-ground from fire-roasted ingredients)
Charred pineapple-habanero finishing glaze
FEATURED TASTING PLATE
Make-Your-Own Live-Fire Taco Trio
Pibil Chicken
Mesquite Carne Asada
Roasted bone marrow tacos
Garnishes:
Lime crema
Pickled red onions
Salsa trio
Grilled pineapple
Cilantro & onions
DESSERT (FIRE FINISH)
Ember-Roasted Pineapple
Piloncillo • cinnamon • citrus Served with vanilla crema
We are excited to partner with Live Fire Cooking expert Chef David DeLeon to host our first Live Fire Cooking Class at the farm! If you have been to our last few Fundraising Dinners, then you have seen, smelled, and tasted the delicious and comforting process and product of Chef David’s cuisine. He will share his knowledge, skills, and experience with you so that you can take that knowledge home with you and cook your own live fire dinners at home! This class will focus on hands on experience aka no standing around and watching someone else cook! All skills levels welcome and questions are encouraged. Part of the beauty of live fire cooking is plenty of time to hang out around the fire, talk, laugh, and taste! Join us around the Fire.
TIME, DATE, and LOCATION
12pm to 4pm, December 6
Elmwood Farm
1014 Nolte Dr.
Dallas, TX 75208
Things you will learn from this class:
-The philosophy of slow food, valuing the satisfaction in simplicity of a whole food focus, and the beauty of creating memories over the embers.
-How to construct and maintain a cooking fire throughout the cooking process.
-Types of wood, which wood for which recipe, and how to work with heat zones.
-How to prepare meats and vegetables for cooking (brining, seasoning, basting, and tasting).
-How to monitor your food while it cooks and how to know when it’s done.
-How to layer cooking times to have foods come out when you want them to (all at the same time vs. coursed dinner).
-How to bring it all home: cooking over a live fire in your home/backyard context.
-Types of cooking and when to use them (pan frying, grilling, roasting, braising).
Things you’ll walk away from the class with:
-Recipes for everything we cook during the class.
-Link to good drive with other recipes to try on your own!
-Invitation to Facebook Group for live fire cookery, where you can share your home cooking project, ask questions, and connect with others.
-Long handled tongs for your own fire setup
MENU
Served Omakase style (we eat each course as it is ready)
STARTERS
Chorizo con queso on toast
Grilled bread - Chorizo - Queso - Salsa
MAINS
Pibil pork collar Over Embers (Signature)
Achiote • orange • garlic • charred onion
Cooked directly over glowing coals
Served with pickled red onions fire-grilled lime
Carne Asada – Picanha
Mesquite-kissed beef
Chimichurri
Topped with grilled scallions & charred jalapeños
Bone marrow
canoe cut beef bone marrow
rajas-mushrooms, roasted poblano, onions
SIDES FROM THE FIRE
Tatemada Charred Veggies & Calabacitas
Squash corn onion poblano onions
Tossed with smoked salt & lime
Chorizo Beans
Fire-reduced broth
Crispy chorizo
Arroz a la Leña
Wood-smoked rice
Tomato • onion • roasted garlic
HANDS-ON SALSA & FINISHING SAUCES STATION
Guests prepare:
Molcajete salsa (hand-ground from fire-roasted ingredients)
Charred pineapple-habanero finishing glaze
FEATURED TASTING PLATE
Make-Your-Own Live-Fire Taco Trio
Pibil Chicken
Mesquite Carne Asada
Roasted bone marrow tacos
Garnishes:
Lime crema
Pickled red onions
Salsa trio
Grilled pineapple
Cilantro & onions
DESSERT (FIRE FINISH)
Ember-Roasted Pineapple
Piloncillo • cinnamon • citrus Served with vanilla crema
