Instructor: Katie Coss
Grits are arguably one of the most versatile dishes in American cuisine. Humble, everyday, comfort food for some, haute cuisine for others, especially when paired with the freshest, best ingredients. Executive Chef of Husk KATIE COSS leads this virtual, online only class on how she makes Husk's famous shrimp and grits, starting from the bottom up. Learn the proper method of cooking grits and follow Chef Katie's narrative on some of the fascinating history behind stone ground corn. Class Materials kit includes enough ingredients for two people.
Class Fee: $50 (for two people).
Materials Fee: $60. Materials Fee includes all the necessary ingredients (for two people).
Enrollment closes on Apr-8, 7 days before the class date (to ensure everyone gets their Class Materials in time).
Born in Catoosa, Oklahoma and raised in Inola, Katie Coss’ self-described place in the world has always been in a kitchen. Coss first learned her way around the kitchen through observation and lending a helping hand to both her mother and grandmothers, laying the groundwork for her interest in food from a young age. A dedicated ballet dancer through her high school years, Coss initially used cooking as a means of “stress relief,” however she ended up falling in love with the high-pressure atmosphere of the cooking environment instead. Coss spent two years working at Southern Hills Country Club in Tulsa as a line cook, where she acquired knowledge of basic kitchen functions and developed managerial skills.
Coss decided to pursue a career in culinary arts and attended the Culinary Institute of America in Hyde Park, NY where she learned the culinary fundamentals. Next, Coss headed down to Duck Key, Florida where she accepted a line cook position at Hawks Cay Resort, assisting with the transformation and reopening of Tom’s Harbor House, collaborating on menu ideas, recipes and running the daily service of the kitchen. Seeking a geographic change, Coss ventured to Charleston, SC in 2011 where she joined Husk Charleston as a line cook. At Husk Charleston, Coss helped maintain and manage evening service and the development of daily specials. It was in this role that she began to advance her own techniques and ideas of menu conception, which would shape her culinary philosophies and expertise for the future. Recognized for her burgeoning talents, Coss made the move from Charleston to Nashville where she joined the Husk Nashville team as Chef de Partie, and was then later promoted to Executive Sous Chef.
In her current role as Executive Chef at Husk Nashville, Coss utilizes the techniques and principles instilled in her during years spent at both Husk Charleston and Husk Nashville. Coss continues to expand upon the concept and philosophy of sustainable and locally-sourced dining & gracious hospitality at Husk Nashville. Coss leads the menu creation, utilizing only the highest quality, seasonally-driven bounty from local farmers and purveyors to create dishes with a distinct Southern identity, as well as oversee the team of cooks to mentor the next generation of influential chefs. With a strong belief that food brings people together, Coss utilizes her passion for inventing a soulful and creative menu at Husk Nashville while being innovative and expressive to showcase a depth of flavor, honoring the locally sourced ingredients on the plate.
When she is not in the Husk Nashville kitchen, Coss enjoys spending time with her husband, Nathan Roland, as well as woodworking and exploring the streets of Nashville while running.
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