Cooking With Mushrooms

The Art of Cooking with Chef Peter Glatz

This hands-on culinary course delves into the diverse and delectable world of mushrooms, moving far beyond the standard button and portobello varieties. This immersive class is designed for both curious beginners and seasoned home cooks, guiding you from novice to confident fungi fanatic. You'll master essential techniques for cleaning, preparing, and cooking diverse mushroom varieties, and learn how to amplify their rich umami flavors. All ingredients and equipment are provided, ensuring a fun and enriching experience as you create a delectable array of mushroom-centric dishes. Come hungry and depart inspired to infuse the magic of mushrooms into your home cooking.

Supplies

Please bring the following supplies to class:

• A sharp knife

• An apron 

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.