Don't Boil The Ocean: A Chef-Led Cooking Class for Business Owners In ATX
We've got food for your brain and your stomach. Join for a hands-on cooking class followed by a special Q&A on pre-IPO investing.
We're kicking off the evening making Ceviche with Chef Erik John Garcia, who's spent more than a decade cooking in some of Austin and San Antonio's most innovative restaurant families.
This is so much more than marinated fish.
Ceviche is a foundational dish, that works thanks to a process called denaturation – wherein acids are used to delicately unravel proteins, tenderizing food, and even cooking it fully without the need for heat at all.
This process, if done well, allows you to preserve more of the nutrients and natural flavors of high quality ingredients, and is the key process at play behind not just Ceviche, but all kinds of marinated meats, pickled vegetables, dairy staples like yogurt, and even some cocktails.
When you understand denaturing, you open the door to much more complex dishes, from Carne Asada to home-cured Prosciutto, and more.
(Plus, let's be honest, it's a great way to impress friends at your next party)
In this hands-on class, Chef Erik will walk you through every step of preparing the dish, and every person will have all the tools and ingredients to make their own so you get the full experience from start to finish.
In addition to learning the science, which most people miss, he'll teach you the subtle tweaks that only an experienced chef would know, like how a small change in acid (swapping lime for grapefruit, say) can change the dish, or how to take the flavors from Peruvian to more of a Caribbean influence by using different ingredients.
You'll also learn knife skills that most people never grasp, for a great Ceviche is largely a matter of your skill with the blade. Chef Erik will explain why and how to cut, slice, and chop vegetables differently, to create the ideal mouth texture and garnish the dish beautifully.
Then, of course, we eat!
As we do, I'll be leading a live Q&A with Christine Healey, founder of Healey Pre-IPO, a white-glove private brokerage with $600m+ in transactions so far.
If you've ever wondered about buying shares at companies like SpaceX, OpenAI, Andruil, Canva, and more, you'll hear all about Christine's experience in that world.
If you're looking for a fun way to meet other cool people from across Austin's business ecosystem, while learning new skills, grab your ticket now.
PEOPLE YOU'LL MEET
Attendees include business owners across the city, like...
Ethan Brooks: Founder of The Austin Business Review (I'm the guy writing this page right now). My work focuses on helping people in Austin meet other cool people and put roots down in this city.
Christine Healey: Founder of Healey Pre-IPO, and former investment banker (Credit Suisse), senior director at Forge (NYSE:FRGE), and portfolio manager at Destiny (NYSE:DXYZ)
Katrina Menter: Founder of Eating Out Austin, a social club and publication that brings people together over restaurant tastings and cooking classes around ATX
Chef Erik John Garcia: Who's spent more than a decade cooking in some of Austin and San Antonio's most innovative restaurant groups.
FAQ
Is the class hands-on?
Yep! GhostLine is a beautiful teaching kitchen, meaning the entire facility is set up to make it easy for you to participate hands-on as the chef shows what to do.
Do I need to be a good cook already?
Nope! This class will show you how to make something elevated, without needing to spend years mastering knife skills (or the metric system)
What do I need to bring?
Just yourself. Your ticket includes entry to the class, all the ingredients and tools you'll need, plus lite bites and refreshments throughout (gotta eat before ya eat, ya know?)