OFFALLY GOOD | Pates, Terrines & Head Cheese

OFFALLY GOOD    |   Pates, Terrines & Head Cheese

INSTRUCTOR | CHEF SETH PETERSON, a local larder

PRICE | $40 – 80 / PERSON  PLUS $15 MATERIALS FEE

LOCATION    South Berkeley, address given at registration.

THURSDAY | NOV 9 | 6:00 – 9:00 pm

 *work trade & scholarship available

SIGN UP HERE

Turn offal into awfully wonderful delicacies at meals.  Chicken liver pate, head cheese and terrines are all quite easy to make if you know how so why not learn?  As a group we will prepare each recipe, going step by step, as we learn the secrets to making these delicacies. We will discuss different flavor profiles and the tips to create perfect charcuterie. Learn, not only, to make and taste these beautiful dishes, but, also where to source the ingredients, while partaking in a delicious potluck together with whatever participants would like to bring.  We will be making head cheese, chicken liver pate and a veggie terrine as well as a meat one. Everyone takes home a head cheese, pate, and terrine of choice.

Head Cheese

 

SIGN UP HERE

First, we will learn a little about the history of butchery and the anatomy of pigs as well as some basic knife safety. Then, we will walk through ‘breaking it down’ step by step, as a group, providing hands on experience for everyone.  We’ll discuss how to take advantage of every morsel in your home cooking with techniques like rendering the fat, no fuss healthy bone broths, and classic pâtés. Additionally, we will prepare a few of the more perishable parts into delectable delicacies for us to enjoy some of the tasty treats of our labor.  You will learn how to source very well locally raised animals, and discuss great recipes to use with swine from roasts and braises to old world confits and smoked hocks.  Most importantly, we will learn the ‘how to’ and the ‘why’ of traditional cooking wisdom as we reclaim and rebuild our food-shed, in community.

offal good (1 of 1)

 

From the actual butchering to cooking and tasting, this workshop is very hands on and designed to give people the ability to get started in their home kitchens right away. Hands on whole lamb butchery is a great way to go straight to the source for the best meat possible at the best price possible, while re-skilling ourselves in community as well as rebuilding our local food-shed, by buying direct from farmers.

SIGN UP HERE

OFFALLY GOOD    |   Pates, Terrines & Head Cheese

INSTRUCTOR | CHEF SETH PETERSON, a local larder

PRICE | $40 – 80 / PERSON  PLUS $15 MATERIALS FEE

LOCATION    South Berkeley, address given at registration.

THURSDAY | NOV 9 | 6:00 – 9:00 pm

 *work trade & scholarship available

 

 

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