New Skills for the New Year

The start of the New Year is always full of promise and often feels like the best time to pursue new goals and opportunities. Here’s our new Class Schedule for Spring so which skill do you want to pick up for the New Year?

PASTA CLASS SERIES

Flour&Water-0045

This 3-part series is focused around the building blocks of pasta making.  These hands-on classes offer techniques for making fresh pasta; each class building upon the foundations of pasta making.  Guests will be greeted with a glass of prosecco and they will taste everything made in the class.  Participants will leave with fresh pasta to cook at home and a recipe book to follow.  At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.

Pasta Class I – Wednesday, January 9th at 6.30pm
Pasta Class II – Wednesday, January 16th at 6.30pm
Pasta Class III – Wednesday, January 23rd at 6.30pm

Each class is priced at $200
(exclusive of tax)

TICKETS

BUTCHERY CLASS SERIES: PIG

The class will break down a whole hog under chef Grant’s supervision. Students will begin by breaking down the pig into primals and then into smaller cuts. Chef Grant will show you how to utilize the entire pig and what to do with the trims and fat: think sausages!

Date: Tuesday, 01.29
Start Time: 6.30pm
Venue: Salumeria
Duration: 3 hours
Cost: $300
Instructor: Chef Grant Cotner

TICKETS

Food: Meats & cheeses by salumeria.
Beverage: Prosecco, white wine, red wine.
Notes: Students will take home roughly 10 pounds of meat ready to be cooked. Butchery techniques, temperatures, breakdown of cuts and adapted recipes.

BUTCHERY CLASS: SAUSAGES
wiesswurst3

Chef Rikki creates all the amazing meats and sandwiches at salumeria. In this class, she’ll teach the different techniques to achieve the best sausages from all various proteins. She’ll go over the basic tools, guidelines, techniques and recipes. We’ll make 3 different type of sausages from 3 different proteins.

Date: Tuesday, 2.5
Start Time: 6.30pm
Venue: Salumeria
Duration: 3 hours
Cost: $225
Instructor: Chef Rikki Russo

TICKETS

Food: Meats & cheeses by salumeria.
Beverage: Beer pairing.
Notes: Students will take home roughly 6 pounds of meat ready to be cooked. Butchery techniques, temperatures and adapted recipes.

BUTCHERY CLASS: SALUMI
sausage

Chef Matt Sigler will show all the secrets to curing meat. If you dream of making your own charcuterie at home, this is class for you! Chef Matt will go over the various ingredients and ratios needed to achieve the different types of salumi. He’ll demonstrate how to cure lonza, genoa and guanciale.

Date: Tuesday, 2.12
Start Time: 6.30pm
Venue: Salumeria
Duration: 3 hours
Cost: $225
Instructor: Chef Matt Sigler

TICKETS

Food: Meats & cheeses by salumeria.
Beverage: Prosecco, white wine, red wine.
Notes: Students will take home a curing 101 kit to start their own production at home.

Almanac Beer at Central Kitchen

Join Almanac Beer and Chef Thomas McNaughton and the Central Kitchen team for a evening exploring beer and food.

We’ll be serving farm to table food with farm to barrel beers, with a focus on Almanac’s latest barrel aged offerings.

Date: February 13th, 2013

Start Time: 6.30pm

Venue: Salumeria

Cost: $150

TICKETS

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