For this class, seasoned Whole Foods fish monger Sean McConahay will teach students how to expertly fillet a whole fish. After a demonstration, students will each practice on a small trout, before each graduating to a larger salmon (whatever’s fresh and in season). McConahay will also teach students the basics of cooking salmon in the oven, how to make a simple dashi broth from the fish bones and fins, how to fry up crispy salmon skin, and how to make your own gravlax, with tastes of each offered at the end of class. Each student will go home with the filets, fins, and bones from the fish they practiced on.
Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, former owner of Viande Meats and Sausage Co and Oregon Food Bank instructor. Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes.
For those who have taken our basic sausage making class or have at least some experience grinding and stuffing sausage, we offer this intermediate class. With the guidance of seasoned sausage maker Mary Kay Gehring, former owner of Viande Meats and Sausage Co and Oregon Food Bank instructor, students will learn how to extend their sausage making skills by going outside of the recipe box. During class, students will create their own unique sausage recipes using flavor and ratio principles that can be applied to a variety of meats. The focus of the class will be to develop non-pork sausage recipes, using lamb or chicken instead. During class we’ll cook and taste along the way and adjust seasonings to get the outcome we’ve envisioned. Students will get advanced tips on grinding, emulsifying, and stuffing sausage using non-pork meats and fats. Students will go home their share of the final product.
For this four-hour, hands-on class French-trained Sarah Wong, co-owner of the Seattle Meat Collective and a culinary instructor at Seattle Community College, will teach students how to split sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. Sarag will demo on one side while the students break into two groups and work and on two more sides. The class will also include tips on how to cook and cure various cuts, and everyone will go home with their share of meat (usually around 25-30 lbs each). No experience required. All tools provided.