Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.

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Outdoor
Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.
Learn the basics of making flavor-packed marinades and how to build flavors.
The next time you go camping, be sure to bring a bag of flour and a strip of beef, to create the best version of a Gaucho sandwich yourself over the heat of an open fire.
“Oh! It’s so beautiful! I love you trout!” – Francis Mallmann Francis invented the infiernillo or “little hell” oven about 20 years ago to cook fish outside. Today, he proclaims his love for Patagonian trout and its magical taste as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout. “Once we fish something or kill an animal to eat it, we must respect who he is. And try to get the best out of him,” Mallmann says. That’s why he doesn’t add anything else to this recipe other than olive oil and salt. “Even adding lemon would be sacrilege,” he proclaims. If you don’t have access to an outdoor space to build the two-tiered fire oven, Francis teaches you how to make this fish encased in salt inside your kitchen, too. And just remember: “There’s nothing sadder than an overcooked fish. It makes me cry.” So, don’t overcook your fish and make Francis Mallmann shed tears of sadness.
Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting pineapple and cabbage over hot embers. Don’t have a vertical grill? No problem. He’ll teach how to cook it in the oven, too.
Learn how chef Francis Mallmann makes a Gaucho Steak Sandwich outdoors with skirt steak and burnt bread – simple and full of flavor
Join chef Francis Mallmann to master Asador Trout A La Vara cooked over open fire using only sticks and fresh trout – no pans needed
Join Francis Mallmann and master his salt-crusted trout recipe cooked over fire. Learn the secrets of the infiernillo oven tonight
Master roasted chicken and fire-cooked vegetables with chef Francis Mallmann. Learn slow-roasting and rescoldo in this unique lesson
Master steamed fish with miso Hollandaise alongside chef Edward Lee
Grill lamb kebabs with Erez Komarovsky, plus roasted corn and fresh Mashwiya and Mulukhiyah salads for a flavor-packed meal
Make chef Erez Komarovsky’s Harissa Chicken with Tomato & Peach Salad. Grill, marinate, and master a vibrant summer dish with easy steps
Learn from the World’s Best Chefs.