uncorkable

Keith and Brian recently taught a Corked & Forked cooking class at The Wine School–Keith was in charge of the food and Brian took care of the wine. What made this class so unique was the theme ingredient that ran throughout the evening’s menu: Soy sauce.

Remember, though: When incorporated properly, and when good soy sauce is used, it adds a sense of depth and richness to a dish, not just saltiness. And the best part about Keith’s menu for this class was his use of soy sauce in preparations that ranged from the light (a salad) to the rich (fabulous osso bucco) to the sweet (ice cream).

Check out the video below for Keith’s explanation of how he came up with this dessert recipe. And please note that we happened to have had a guest that night who was allergic to soy. It all worked out in the end, though: She ate just as well as everyone else.