This cooking class has passed. Classes Classes The Art of Sausage August 15, 2020 10:00 am - 1:00 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew Flanders is a culinary instructor at Seattle Culinary Academy at Seattle Central College, specializing in artisan charcuterie. He brings with him the philosophy of farm-to-table cooking and a passion for nose-to-tail butchery, charcuterie, sustainability and preservation. Chef Drew will give you an introduction to the Grinder Assembly and Technique, Seasoning Mixes, Grind Ratios and Meat Preparation, Casings, Methods of Stuffing and Linking. You will then take over and get the basics of stuffing your own! Afterwards, you will sit down to enjoy a delicious meal featuring your sausage creations, alongside a salad, side, bread and condiments. You will make a selection of: Sausages: Tuscan Garlic and White Wine Sausage Classic Bratwurst French Farmhouse Crepinettes (Fricandeaux) Bacon-Wrapped Sausage Bundles (Paupiettes – pictured) Guests will take home approximately 3 pounds of sausage. Share This Class Return to classes ⟶ You Might Like These Other Classes Dec 29 Neapolitan Pizza Workshop Jan 21 The Neapolitan Pizza Workshop Jan 28 Dim Sum and Then Some Feb 9 The Neapolitan Pizza Workshop
This cooking class has passed. Classes Classes The Art of Sausage August 15, 2020 10:00 am - 1:00 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew Flanders is a culinary instructor at Seattle Culinary Academy at Seattle Central College, specializing in artisan charcuterie. He brings with him the philosophy of farm-to-table cooking and a passion for nose-to-tail butchery, charcuterie, sustainability and preservation. Chef Drew will give you an introduction to the Grinder Assembly and Technique, Seasoning Mixes, Grind Ratios and Meat Preparation, Casings, Methods of Stuffing and Linking. You will then take over and get the basics of stuffing your own! Afterwards, you will sit down to enjoy a delicious meal featuring your sausage creations, alongside a salad, side, bread and condiments. You will make a selection of: Sausages: Tuscan Garlic and White Wine Sausage Classic Bratwurst French Farmhouse Crepinettes (Fricandeaux) Bacon-Wrapped Sausage Bundles (Paupiettes – pictured) Guests will take home approximately 3 pounds of sausage. Share This Class Return to classes ⟶ You Might Like These Other Classes Dec 29 Neapolitan Pizza Workshop Jan 21 The Neapolitan Pizza Workshop Jan 28 Dim Sum and Then Some Feb 9 The Neapolitan Pizza Workshop