About the Host
Matt Baker made quite a name for himself as Chef/Owner of Gravitas, the tasting menu-only New American hotspot in D.C.s’ Ivy City neighborhood. He opened Gravitas in mid-2018 and by late 2019 it had already been awarded a coveted Michelin Star. Then, of course, the pandemic hit, and Chef Baker responded not by cutting back, but rather by expanding his operation. He opened Baker's Daughter in late 2020 as a robust take-out operation offering comfort food for the times, like Mexican posole, lasagna, braised beef short rib, and matzah ball soup. Chef Baker’s flexibility and versatility are an outgrowth of his many years in and around restaurant kitchens. After apprenticing in some of the best restaurants in Miami's South Beach, he traveled to Singapore in 2009 as the opening Executive Chef of Krish and was soon named by Time Magazine as “The Country’s Hottest Chef.” From there, he went to D.C. to further hone his craft at José Andrés's Minibar, Brasserie Beck, Occidental Grill & Seafood, and City Perch, during which time he was named to Zagat's “Top 30 under 30” List ('15).
About the Event
Chef Baker welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course modern American meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Endive Salad with shrimp, citrus, and gribiche
Entrée: Chicken with zhoug, tzatziki, and roasted vegetables
- What does my ticket get me?
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In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Baker demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.
- How long does this event take?
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This event runs for 1hr 46 min. from start to finish – 1hr 27 min. of cooking and 19 min. of additional Q&A at the end.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Medium sauté pan, ideally cast iron
- Large pot
- Small pot or medium saucepan
- Baking sheet, ideally fitted with a wire rack
- Large bowl
- Medium bowl
- Small bowls for ingredients
- Blender or immersion blender
- Cutting board & sharp knife
- Fine mesh sieve or strainer
- Measuring cups & spoons
- Mixing spoon
- Slotted spoon
- Tongs
- Wire whisk
- Zester or grater
- Vegetable peeler
- Large resealable plastic bag
- Citrus juicer (optional)
- Instant read thermometer (optional)
- Mandolin (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – bay leaves, black pepper, cayenne pepper, chicken stock, dried rosemary, dried thyme, garlic powder, honey, kosher salt, neutral oil (e.g. canola or vegetable), olive oil, onion powder, and paprika – Chef Baker recommends acquiring the following ingredients listed below:
- Applewood smoked bacon
- Butter (optional)
- Butternut squash
- Carrots
- Celery
- Champagne vinegar
- Chicken
- Chives
- Cilantro
- Cornichon
- Cucumbers
- Dill
- Eggs
- Endives
- Garlic
- Greek yogurt
- Lacincato kale
- Leeks
- Lemons
- Limes
- Mint
- Mustard
- Old Bay Seasoning
- Oranges
- Parmesan cheese
- Parsley
- Radishes
- Scallions
- Shallots
- Shrimp
- Tarragon
- Thyme
- White onions
- White wine
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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