THIS RODEO IS THE THIRD IN A THREE-PART SERIES COLLABORATION WITH CHRONICLE BOOKS.

ALL PROCEEDS FROM THIS EVENT WILL GO TOWARDS FEEDING AMERICA, THE NATION'S LARGEST HUNGER RELIEF ORGANIZATION.

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💪MEET THE CHEF

Nik Sharma is a food writer, photographer, cookbook author, recipe developer and James Beard Award Finalist based in Los Angeles, California. Originally from Bombay, India, Nik came to the US to study molecular genetics before taking the leap into food -- first with his popular blog A Brown Table. Since then, he's become a widely celebrated contributing writer and columnist, featured in The New York Times, Saveur and Food and Wine.

Nik’s second cookbook, The Flavor Equation: The Science of Great Cooking, focuses on the science of flavor and how we interact with it. Released in October by Chronicle Books, it's already been named a Best Cookbook of Fall 2020 by The New York Times, Eater, Epicurious and more.

🔥 WHAT’S COOKING

In this rodeo, you'll learn to make one of Nik's favorite dishes from The Flavor Equation: Chickpea, Spinach and Potato "Samosa" Pie. From Nik:

"Samosas are individual hand pie–size creations that encase tasty fillings in an equally tasty crust. The choices for fillings are endless, including the popular spiced potatoes, spiced chickpeas, paneer, and ground lamb. I make this larger version that I’ve nicknamed the “samosa pie” whenever I want the flavor and texture of a samosa for dinner but I’m low on time. I’ve replaced the samosa pastry with store-bought phyllo sheets; they give the crust a delicate, paper-thin texture that crumbles with a crunch in every bite."

BONUS: We'll also be making Nik's signature Garam Masala spice blend -- featured in the Samosa Pie and a perfect pantry staple.

⚙️WHAT YOU’LL NEED

Russet potatoes
White or yellow onion
Fresh ginger
Baby spinach
Canned chickpeas
Cilantro
Fresh chili
Unsalted butter
Olive oil
Phyllo sheets
Ground turmeric
Cumin seeds
Nigella seeds
Ground black pepper
Sea salt

BONUS: Garam Masala (sub store bought, if preferred)

Cumin seeds
Coriander seeds
Black peppercorns
Bay leaves
Cinnamon stick
Whole cloves
Green cardamom pods
Freshly grated nutmeg

Want to purchase The Flavor Equation? Support your favorite authors and your local independent bookstore -- all without leaving home! Click here to buy directly from Books Are Magic.

Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.

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TERMS & CONDITIONS

A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

Kitchen Rodeo is not responsible for any expenses incurred by you in preparing to attend its programs.

Refunds & cancellations:

There will be no refund for cancellations for registration. All donations and sales are final.

Kitchen Rodeo reserves the right to cancel any program should a minimum number of participants not be reached.

Responsibility:

Kitchen Rodeo is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

Kitchen Rodeo shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in Kitchen Rodeo's classes or activities is voluntary and I knowingly assume all risks associated therewith.

Consent:

Without expectation of compensation or other remuneration, now or in the future, I hereby give my consent to Kitchen Rodeo, its affiliates and agents, to use my image and likeness and/or any interview statements from me in its publications, advertising or other media activities (including the Internet). This consent includes, but is not limited to:

(a) Permission to interview, film, photograph, tape, or otherwise make a video reproduction of me and/or record my voice;

(b) Permission to use my name; and

(c) Permission to use quotes from the interview(s) (or excerpts of such quotes), the film, photograph(s), tape(s) or reproduction(s) of me, and/or recording of my voice, in part or in whole, in its publications, in newspapers, magazines and other print media, on television, radio and electronic media (including the Internet), in theatrical media and/or in mailings for educational and awareness.

Kitchen Rodeo #58: Samosa Pie with Nik Sharma

Saturday, 12/5 | 6:00pm ET | via Zoom

Team Members