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Nov 17th | Cooking at Home with Ayesha Abdullah: California Cuisine

Photo 171044264 © Wavebreakmedia Ltd

Join guest chef Ayesha Abdullah for fresh, modern recipes inspired by the produce and philosophy of California cooking.

Tuesday, Nov. 17th @ 3:00 – 4:30 PM – Click here for details

Join chef Ayesha Abdullah to learn about California cuisine in 2020. As you make Blackened Catfish with a Massaged Kale and Tomato Salad, she’ll teach you both culinary technique and philosophy. You’ll learn how to blacken, which fish are best for this process, and a little of the science responsible for the flavors and textures developed. You’ll also learn how massaging hardy kale with acid transforms its flavor and texture into a delicious salad green, and when to choose to blanch, braise or roast the leafy greens instead. More than practical know-how, though, Ayesha will also teach you about the evolution and current status of California cuisine*.* Driven by a love of fresh, local ingredients that are prepared expertly but very simply, California cuisine has captured our attention for decades. Far from a static set of recipes, this approach to cooking changes as much as we do. Living and cooking in the cuisine’s Bay Area epicenter, Ayesha will teach us just how dynamic “local and simple” can be.

Bio: At 15 years old, Ayesha wanted to own a lounge that served delicious food and delivered art through music and atmosphere. Growing up, her dad would cook a phenomenal meal almost every night. Those meals were the beginnings of her passion for bringing people together. She worked in a corporate office in human resources for a number of years, while hosting dinner and art parties in her free time. As she put more time toward building community, Ayesha decided to quit her job and began her culinary education at Laney College in Oakland, California. During culinary school, Ayesha began to seek out internships working at restaurants local and out of state. After completing school, she continued her culinary education through her job as a sauté cook and through local internships. Ayesha was set to hold her first pop-up in June 2020, but as the coronavirus pandemic grew, those plans were placed on hold. She is currently educating people about food on a digital platform. Ayesha maintains her desire to bring people together and preserve community culture through music, food and atmosphere.

Bonus: All attendees of this class will receive a one-time $15 coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment if you’d like to cook along with us.

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After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don’t hesitate to get in touch via

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

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