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Cured Meats (Charcuterie)

March 10, 2013 @ 9:00 am - 12:00 pm

$45 – $65

salamiCharcuterie is one of the most ancient ways of preserving meats for long term consumption and gastronomical delight. Think sausage, bacon, salami, prosciutto. It is an art and skill as simple as it is challenging.  This basic workshop will cover several style and introduce salt curing and wet brining which is the processes where most charcuterie begins.  You will participate in the preparation of three types of meat: pork, duck and fish.

prosciuttoImagine being able to make a beautiful, homemade cured meats all by yourself.  You will leave with the confidence to start tinkering with sausage, prosciutto and curing fish over and over again at the fraction of the cost to purchase it. Plus, you’ll be able to apply these technique to many other recipes.

You want to take this class because:

  1. Learning a new skill is empowering and cured meats is something you’ve always wanted to learn about.
  2. You want to find alternative methods to preservation rather than chemicals such as harmful nitrates.
  3. You learn best through workshops where you’re able to meet new and engaging people in your community.

In this class you will learn what part of the meat to use, how to process the meat, what to add to give varying flavours to the end product, how to cure the meat and for how long.

You’ll get:

  • The opportunity to practice making cured meats under the guidance of a professional Chef. That way you can take home your newly acquired meat curing skills, apply it to many other cured meats and know that you can do it again by yourself.
  • Recipe: We’ll give you the recipes that Ben and Sonia have successfully used over and over.
  • Samples to try what your end product will taste like. Plus, you’ll be bring home the fruits of your labour.

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Ben Sachse and Sonia Cheng:

IMG_0743 IMG_0526Sonia Cheng grew up in the restaurant industry, and Ben Sachse has been fortunate enough  to spend his early apprentice years in restaurants which fostered a great interest in a nose-to-tail approach to meat.Charcuterie, the preservation of meats through curing and ageing, play an integral part in this philosophy for them both.

Sonia and Ben have together nurtured an appreciation for practicing charcutery at home, and the great satisfaction of sharing and eating a house cured pork Lomo, or perfect duck breast prosciutto.While they are constantly experimenting at home with greater levels of difficulty, they never stray from the basics and are extremely eager to share these concepts and ideas with others.

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When: Sunday, March 10 @ 9:00 am- 12:00pm

Where: Artisanale French Country Cooking- 214 Woolwich Street, Guelph

Cost: Sliding Scale $45-$65

Course includes: all materials, equipment, samples and take products

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Details

Date:
March 10, 2013
Time:
9:00 am - 12:00 pm
Cost:
$45 – $65
Event Category:

Venue

Happy Birthday Transition Guelph