Chef David Bulman is bringing his local ingredient knowledge to The Kitchen!

Cooking with heirloom tomatoes will focus on the use of heirloom varieties of tomatoes in the peak of the tomato growing season in Western Pennsylvania. We will have a sampling of several varieties of local tomatoes. Guests will learn which varieties are best suited for particular cooking techniques and ways to preserve tomatoes for later in the year. We are excited to learn how to have delicious peak-season tomatoes all year round.

This is a demonstration class where you'll be doing the eating while Chef David does most of the cooking. Chef David Bulman is a graduate of Le Cordon Bleu cooking school. David has worked at some of the top restaurants in the country including Bona Terra, Pittsburgh, and The French Laundry, Napa Valley and interned at equally as revered restaurants such as Alinea in Chicago, and Blue Hill at Stone Barns in New York. David currently owns and operates a brand new New-American restaurant called Seasons. Seasons is featuring a value driven tasting style menu sourced exclusively from local ingredients.Chef David and team forage many native ingredients, work with local farmers and, are farming many of their vegetables at the restaurants small 1.5 acre farm 7 minutes away in Alison Park, PA. This sourcing standard creates a unique cuisine that his highly sustainable, and artistically expresses the food in this moment in Southwestern Pennsylvania.

Seating is limited!
This is a BYOB event.

Aprons and recipes provided. Please arrive 15 minutes early.

*If class is cancelled due insufficient registration, you may switch to another class or receive a full refund. Classes with less than 12 people may be cancelled.
*We reserve the right to make changes to the menu, if needed.