The Art of Sausage 101 Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew, a Culinary Instructor at Seattle Culinary Academy at Seattle Central College, specializes 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! You will make 3 different stuffed sausages: Italian Sausage, Classic Bratwurst Polish Sausage After you have stuffed your last sausage, you will enjoy a delicious lunch featuring 1 of your sausages with a leafy green salad dressed with a apple mustard vinaigrette, pepperonata, fresh warm bread, and a multitude of condiments from pickled to hot, with a cold Rainier Beer or a glass of wine.Guests will take home approximately 3 pounds of sausage ready to eat of freeze for later.
Taste of Italy – Pasta Night – Hand Formed Stuffed Pasta Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of making comforting stuffed pasta in various shapes. In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with creamy butternut squash in brown butter and sage sauce. Then we will head to Emilia with a rich meat-filled Tortellini simmered in parmesan broth. Your Menu for the evening includes: Winter Vegetable Bagna Cauda (Vegetables warmed in Anchovy Olive Oil) Agnolotti con Burro e Salvia (Butternut squash in Brown Butter Sage Sauce) Tortellini in Brodo (Meat filled, simmered in Parmesan Broth) Served with wine, Salute!About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.