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Creative Grilling: Beyond the Burger

This course is designed to shake up your grilling repertoire with delicious and inspired recipes that go beyond the well-known favorites.

Course Preview

Course Details

Tutorials in this course: 10
Total viewing time: 1 hour 30 minutes
Total course time (including prep and cooking): 5 hours 2 minutes

Grilling embodies everything the art of cooking is fundamentally about: it is a craft, an event, and a means to a delicious and memorable meal. As grilling takes both practice and patience, many people play it safe and stick to what is easy and familiar. While this could very well result in the best burger you've ever eaten, there is so much untapped potential that often slips right though the grill grates.

This course provides recipes and skills to help you explore the wide range of foods that can be cooked on a grill. Whether you're grilling indoors or outdoors, preparing these char-marked masterpieces will help break you free from the creative confinement of the conventional.

Chef Instructors

Chef Steve Samson

Chef Steve Samson opened Sotto in Los Angeles with partners Zach Pollack, Bill Chait, and his wife, Dina Samson. Sotto achieved immediate acclaim, being named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazine's #1 “Best New Restaurant".

Chef Christian Page

Chef Christian Page is the executive chef at Short Order in Los Angeles. His innovative and ingredient-driven approach towards cooking provides diners with carefully crafted and uniquely delicious meals.

Chef Gabriel Rosen

Rosen owns and operates popular Portland izakaya, Biwa, and sister ramen and juice restaurant, Noraneko. Biwa’s great success inspired an influx of Japanese ramen shops in Portland. In 2015, Chef Gabriel opened his own ramen restaurant, Noraneko where he serves infinitely customizable ramen and house made kombucha and juices.

Chef Brandon Boudet

Chef Brandon Boudet is the co-owner and Executive Chef of Dominicks and Little Dom's, both located in Los Angeles. Born and raised in New Orleans, Chef Brandon comes from a large Italian family, a trait reflected in his passion for using quality ingredients and creating superior recipes.

Chef Michael Brown

Chef Michael Brown is the Culinary Director at Dog Haus, a rapidly growing, craft casual gourmet hot dog restaurant. At Dog Haus, Chef Michael is responsible for menu development and culinary operations for all current and future national franchise locations.

Chef Paul Virant

Chef Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.

Chef Zach Pollack

Zach Pollack began his culinary career working under prominent LA-based chef Neal Fraser at GRACE. After gaining experience, he returned to Italy and, over the course of two years, worked at a variety of Michelin-starred restaurants across the county. In 2011, Pollack joined forces with chef Steve Samson to open Pizzeria Ortica and Sotto, which have been called Best New Restaurant by Los Angeles Magazine.

Chef Scott Snyder

Chef Scott Snyder is the executive chef and owner of French-Arabesque restaurant, Levant in Portland. Levant has been called “one of 2013’s most auspicious openings” by Eater Portland. Before opening Levant, Chef Scott honed his culinary skills at popular San Francisco restaurants, Jardiniere and Postiro.

Chef Makani Gerardi

Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.

What You Need

Equipment

- Tongs
- Spatulas
- Medium bowl or container
- Spoon
- Sauté pan
- Sauce pot
- Blender
- Large bowl
- Cheese grater
- Chef’s knife
- Cutting board
- 8-inch bamboo skewers
- Scissors or kitchen shears
- Vegetable peeler
- Large saucepot
- Aluminum foil
- Kitchen towel
- Spoon
- Pastry brush
- White oak or other wood for cooking (4 to 6 pieces)
- Cardboard scraps or newspaper
- Match or lighter
- Serrated knife
- Paring knife
- Hammer or meat tenderizer
- Shellfish cracker (optional)

Ingredients   



- Ingredients are listed within each respective tutorial 

Tutorials

Grilled Crab with Z'houg & Burnt Oranges

Scott Snyder
Intermediate

A simple sauce with complex flavors tops grilled crab for a delicious and impressive dish.

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An Overview of Yakitori

Gabriel Rosen
Easy

This traditional Japanese food proves "fast food" can be flavorful, healthy, and delicious.

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Pig and the Fig Stuffed Sausage Sandwich

Michael Brown
Intermediate

Learn to build charcuterie board flavors into a sausage sandwich sure to please any eclectic palate.

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Whole Grilled Orata with Warm Bread Salad

Steve Samson
Intermediate

This grilled fish is packed with Mediterranean flavor to create a delicious and healthy meal.

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Grilled Escarole Salad

Paul Virant
Intermediate

This works both great as a salad or as a delicious side dish.

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Techniques for Grilling with a Wood Fire

Makani Gerardi
Intermediate

I hope you cook for your family using a wood-burning grill 'cause the flavor is amazing, it's through the roof.

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How to Break Down and Grill Artichokes

Brandon Boudet
Easy

Artichokes are a hearty, delicious, and healthy addition to any meal.

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King Trumpet Sott'olio

Zach Pollack
Easy

This dish combines hearty, marinated mushrooms with white beans to create a fresh and fulfilling side or main couse.

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