This is a class sure to sell out: ~THE CLASSICS: MAKIN BACON AND SAUSAGE 101~. Led by Rick Abruzzo and organized by members of Slow Food, this intimate workshop will first focus on the basic bacon-making technique of flavoring, curing, and smoking your own slab of pork belly. They have selected a savory dry cure recipe, and Rick will lead a demo and tasting (yay, a bacon tasting) of two bacon recipes. Rick will base the second half the afternoon on sausage, blending several traditional recipes for your own sausage experiments, and showing you some useful stuffing tricks. Tastings will include several bacon recipes, and four unique sausage recipes, including a special variety with ginger and sage, perfect for the holidays. You will be grilling the sausages fresh in the Courtyard of Union SF. All participants will receive copies of the precise recipes used in class, and a mini stash of your very own magic pink curing salt, the key ingredient in making your own bacon. The pork comes from local, sustainable farms. A portion of the proceeds from this event will benefit Slow Food Berkeley, funding initiatives for School Lunch Reform. Complimentary parking provided, via garage with access on Bryant St. (visual landmark: http://tinyurl.com/ydlfjkj).
Sunday Dec 6, 2009
$25 per person.