Hone your knives and your skills with this special knife workshop at Orange Door Kitchen! Join edge-guru Nick Sozio for a lesson on the components of your most trusted kitchen tool and the physics of sharpening, along with guided hands-on instruction on how to use a water stone to sharpen your dulling kitchen knives and get the best life out of your investment. Then work with your sharpened blades and award-winning chef and culinary instructor, Michael Leviton to learn knife skills 101. Practice the fundamental cuts - mince, dice, brunoise, bâtonnet and julienne - and pick up some advanced techniques as you prepare ingredients to take home with one of chef Leviton’s recipes. Lunch between the sessions and post-class cocktails and snacks will be provided by Orange Door Kitchen. Space is limited, so secure your spot today!
Tickets cost $250 and include a full day of professional instruction, lunch, happy hour cocktails and snacks, and a combination grit water stone to take home!
More about Chef Leviton:
Michael Leviton’s career pathway as a chef has been forged by a belief in sustainable change. After seventeen years at Lumière, four at Area Four, eight James Beard Foundation Award nominations and honors from Food & Wine, Bon Appétit, Gourmet and Saveur, he has stepped away from the day to day of the kitchen. As a founder of Region Foodworks and through his work with Marlo Marketing, Michael is now expanding his reach by focusing his time and talent on projects and partnerships that demonstrate the promise of broadening food systems sustainability. He is long-time member, and former Board Chair of the Chefs Collaborative, as well as a member of the Chef Action Network, an Impact Program of the James Beard Foundation. Having attended two Chefs Boot Camps for Policy and Change, Michael continues to build on his advocacy for a sustainable future. A longtime advocate for sustainable seafood and fisheries, he is also on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force. Chef Michael Leviton is a member of the faculty of the Culinary Arts Program at Boston University.
More about Nick Sozio:
Nick is an adventurous home cook and gear enthusiast. He has spent several years cultivating an interest in hand-made Japanese knifewear and the meticulous care that goes into both creating and maintaining these highly functional works of art. He has spent years practicing the meditative art of knife sharpening using time tested methods and traditional Japanese water stones, which can produce a much higher level of refinement and sharpness than 'pull-through' sharpeners or the oil stones found in most homes. Nick has honed his skills reviving the worn knives of friends, family and local businesses as well as training interested individuals.