PICO has a lot cooking this year as the newest farm-to-table eatery in Los Alamos! Head chef and part-owner, Drew Terp, is running a series of hands-on cooking classes (offered once per month) that mark the beginning of Pico’s newest family tradition.
Terp has over 17 years of culinary experience under his belt, and his wholesome “waste-not, want-not” mentality is changing how people approach the kitchen one ingredient at a time. Chef Drew is taking guests out of their comfort zone and into the kitchen, while implementing sustainable practices and using locally sourced organic ingredients.
“Come hungry!” says Terp, who assures there will be more than enough food to bring home to family and friends.
The exclusive six-person cooking workshops already boast an impressive waitlist, and Terp could not be more excited to get the dough rolling and welcome customers into the Pico family.
“That’s really what this restaurant is, a family…[founders] Kali and Will are like Mom and Dad. We may disagree, but all have the same vision. We want customers to come in and be a part of that,” laughs Terp.
Surrounded by an entire community of culinary enthusiasts, PICO stands to offer much more than a delicious meal.
Owners Kali Kopley and Will Henry opened their doors and introduced their restaurant onto Bell Street in February of 2016. From the beginning the restaurant has stayed true to their vision, keeping PICO focused around family. With Terp at the helm, the three have managed to cultivate a unique home within the thriving restaurant through the combination of Grade A dining and small-town vibes. Without sacrificing quality for comfort, Chef Drew stands to challenge foodie stereotypes.
“I want customers to feel at home, and a great way to do that is to take them out of the dining room and into the kitchen,” says Terp.
Interested? Take a step inside and join the family, you won’t regret it.
Upcoming Cooking Classes:
September 23– Poultry (Quail/Chicken/Duck, breakdown/trussing/smoking/confit/roasting. Take-home will be smoked chicken and duck confit.)
October – Fresh Cheeses (Ricotta/Mozzarella)
November – Seafood, featuring Sea Stephanie Fish and another local fisherman (sea urchin breakdown and whole fish breakdown)
December – Bone Broths (Stocks/Soups/Jus)
All of the classes are at 10 a.m. on Saturday mornings.
If you aren’t already subscribed to the restaurant’s mailing list, you’ll want to be — classes are open to the email list first. Afterward, the classes are opened to the public through a waitlist of interested parties who email or call the restaurant.
Snag your spot now! To make reservations for the classes, email firstname.lastname@example.org or call 805/344-1122.