Home Smoked Meats Cooking Class: Bacon, Fish, Sausage, Brisket & more, Thurs, April 27th, 2017

4/27/17 Thurs 6:30-9:30pm, $40-80 sliding scale, plus $15 materials fee

Cooks have smoked meats ever since our wise ancestors discovered that the meat and fish hanging closer to the fire lasted longer and tasted better.  In this class, we’ll explore the art and science of hot and cold smoking.  We will cover different ways to successfully smoke foods at home, how to source food locally, and how to assemble a low cost home smoking system.  We will look at how to prepare and taste several smoked meats, and even smoked salt, doing the important parts of the process hands-on. Students will take home a sampling of items prepared in class, recipes and a resources list.


Learn the foundations to good cooking in a way that is straightforward and hands on

Making dinner while learning to cook food in community, this class is a lesson, a get together, and a feast. One that immerses us in the fundamental skills and techniques that form the foundation of good cooking, all while we cook a local, seasonal dinner.  

Practice the cooking skills of a restaurant chef

We will chop, sauté, and taste our way through the how to of building nutrition and flavor with traditional cooking methods that have been handed down through the ages.  Cooking is a vast world to explore, a language to learn, and a skill that let’s you eat delicious, nutritious food more economically. Simultaneously, it awards  you with the flexibility to take the flavors of the season and turn them into the food you want to eat.

Date: Thursday April 27, 2017

Time: 6:30 pm – 9:30 pm

Cost: $40 – 80 sliding scale, plus $15 supply fee



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