A variety of cool chef-taught cooking classes are coming up:
First, this Sunday February 21st, Thomas Odermatt of RoliRoti is going to demonstrate how to cook porchetta and other cuts of pork at Tante Marie. There will be a demonstration on cutting, roasting, and curing unusual cuts of pork with a tasting of spiced pork belly confit, crispy pig’s feet, and smoked bacon tortilla. Info/tickets. 10am-1pm, $75.
On Thursday February 25th, Urban Kitchen is hosting a workshop on making Mozzarella and Ricotta with Travis Flood. Participants will take home a sample of the cheese they make, as well as some curd to practice their new cheese-making skills at home. Tickets are $51. 5:30pm-7:30pm, Ferry Building, in the CUESA Dacor Teaching kitchen located in the North Arcade.
And on Saturday February 27th, chef Mark Sullivan of Spruce is teaching a hands-on class focusing on the roasting of meats. You will learn about the many different cuts of meats, how to properly butcher, carving techniques, and knife skills. Chef Mark will teach you about tempering, roasting, and resting, plus braises, and a selection of marinades will be prepared. And you’ll learn about meat-friendly wines. All this, plus a sit-down lunch with chef Mark is $100, exclusive of tax. To reserve, call 415-931-5100. 11am-3pm.
In the East Bay, CAFÉ ROUGE is launching its next series of monthly butchery classes on Monday February 22nd. Participants meet the ranchers, the butchers, and the chef, learn about and discuss butchery, cooking, and taste generous samplings of the recipes. The butchery classes are the last Monday of every month: Feb. 22nd: pig; March 29th: goat; April 26th: poultry; and May 24th: sausage making. 6:30pm, $65 per student. Café Rouge Dining Room, 1782 Fourth St., Berkeley, 510-525-1440.
