1000 W Myrtle St
Boise, ID 83702
USA
Join the Anarchist in the Kitchen, Bob Tait, for an evening of recipe-less appetizers that highlight the simplicity of great ingredients, no rules and a lot of love. Bob’s unique flavor pairings will add to your appetizer repertoire while also bringing playfulness and adventure to the process! Bob will explain the basic culinary techniques and magic as he makes delectable dishes like balsamic mushrooms, apple crackers with trout, citrusy- bacony scallops and fried apples, for something sweet. If you’re intimidated by cooking or just tired of recipes with too many ingredients, or if you love food, anarchy and a good time then this class is for you! Participants will enjoy generous samples of all creations. Beverages available for purchase. Ages 13 and up. Registration ends April 9th.
When: Tuesday, April 11th from 6:30-8:30PM.
Where: JUMP Share Studio, located in the lobby.
Cost: $35.00
What to Expect: Please bring valid ID for beer/wine purchases.
When I tell people that I am a middle child from a family of ten (six brothers!) they smile and say, “That explains a lot Bob.” All my families are back east, I’m the apple that rolled the farthest. Growing up, when mom and dad wanted to teach us about money they started us on a three cent a week allowance (True story. If we wanted a nickel candy bar we had to save!). Subsequently I started working at an early age. I lied about my age to get a paper route and have been working ever since. Early on, in restaurants, as a waiter, I found a sound knowledge of wine not only made me a better waiter, it was something that I had a nose for. I’ve been selling wine in one way or another ever since. As a wine wholesaler I’ve had the chance to travel, extensively to Washington and California, but also to Italy, Spain, and Australia. When it comes to food and cooking, as a child the only true quality time I got with my mother was in the kitchen. Mom was old school. A teaspoon was measured in the palm of her hand. A tablespoon was too. On my own I found that recipes are not science experiments to be followed strictly, they’re more like free advice; I take what I think will work with what I have, and leave the rest. Anarchy in the kitchen is simplly following that advice and having the confidence, matched with grand ingredients, to follow some silly inspirations. Somehow they work!