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Are you interested in learning more about salt and it’s various uses in the kitchen and in cooking? Join us for one of our unique classes as we share our love of salty goodness! If you’ve seen Alton Brown’s – Good Eats you’ll understand our ‘chitchen kemistry’ classes.
From bacon making, to aging beef to cooking on those crazy salt blocks, to an incredible overview of some of the best salts in the world, we’ve got you covered. Come join us for a class and take home free stuff!
Links below will take you to ticket sales for current classes, or if you prefer you can purchase tickets from us in person at the farmer’s markets we attend. Ticket sales are not available via phone. If you have any questions, please feel free to email us using the address found in the contact tab above! (Event Sponsor – Allstate Appliance)
BYO Beef – Course Tuition $150
Purchase Tickets: http://dryagebeef.eventbrite.com/
This three session course will take you through both the theory and actual process of dry aging your own beef at home.
Part 1/ Day 1 – Students will be provided their own Dry Aged Beef Kit (a $50 retail value) and will be required to bring to Part 1 of the class a 7-13 lb. subprimal(chuck, sirloin, standing rib, or strip loin) and a 9×13 Pyrex baking dish. Students will learn about the process of dry aging, it’s effect on texture and flavor as well as the benefits of dry aging. Various methods of dry aging will be discussed, including the sea salt assisted method used by David Burke’s Primehouse in Chicago. Students will see a whole tenderloin prepped and placed in cold storage making use of the Dry Aging Kit to begin the 28 day dry aging project. (90 min.)
Part 2/ Day 14 – Students will return to the classroom on Day 14 to observe and discuss the progress of their aging beef. (30 min.)
Part 3/ Day 28 – Students will return to the classroom on Day 28 to see the final effect of dry aging. They will be shown how to trim, use and cook this delicious product and will enjoy a tasting sample of beef aged by the kitchen staff during the same 28 day period. Sample will include a small dinner plate of 28 day dry-aged Filet Mignon medallion, baby carrots & herbed potatoes. (90 min.)
Each enrollee will receive ONE Dry Aged Beef Kit
Makin’ Bacon – Course Tuition $125
Purchase Tickets: http://baconmakin.eventbrite.com/
This two session course will take you through the theory and actual process of curing your own bacon at home.
Part 1/ Day 1 – Students will be provided ONE pound of Tenderbelly heritage Berkshire pork belly and ONE 4 ounce package of Rub Yer Belly organic bacon cure (total retail value $20). Students will learn about the process of curing bacon, including developing and adjusting flavor profiles, various methods of curing and simply spending time talking about the goodness of homemade bacon! Students will prep and place in cold storage their personal bacon using their Rub Yer Belly cure to begin their own 14 day bacon curing project.
Part 2/ Day 14 – Students will return to the classroom on Day 14 to see the final effect of curing on the pork belly. The final process of smoking or oven finishing will be discussed with oven finishing being demonstrated. Students will enjoy a sample of bacon cured by the kitchen in the same manner and during the same curing period. Students will also sample a delicious appetizer using the same bacon. (60 min.)
Each Enrollee will receive TWO 4.5 oz Rub Yer Belly cures.
Cooking with Saltware – Course Tuition $110
Purchase Tickets: http://saltware.eventbrite.com/
This single session course will take you through the theory and actual process of cooking on the Himalayan salt block.
Have you ever seen those big Himalayan salt blocks that look like cutting boards or salt licks? Well they’re neither! They are for cooking on! During this course, you’ll learn about the physics and chemistry of cooking on Saltware, watching demonstrations of various foods being prepared and sampling the results. Best of all, you’ll take home a 6″x8″ Saltware (a $40 retail value) of your own so the fun can continue once the class is over!
Supplies provided by go lb. salt – ONE 6″ x 8″ Saltware salt block
The Joy of Black Truffle Salt (yes, it really is THAT good!) – Course Tuition $50
Purchase Tickets: http://trufflelove.eventbrite.com/
This single session course will take you through the various types of truffles, the science behind the phenomenal flavor components of truffles, their growth & harvest as well as their culinary uses.
Truffles aren’t for everyone, but for those who know a good thing… well this is it! Experience the profound impact that just a pinch of the most unique salt in the world can have on some of the simplest and most mundane foods. Then go home and serve them to your family and friends using the your own Black Truffle Salt (a $20 retail value) along with the secrets you’ve just learned!
Supplies provided by go lb. salt – 2 oz. Premium Black Truffle Salt
Sea Salt – Tasting & Pairing Basics – Course Tuition $45
Purchase Tickets: http://seasalt.eventbrite.com/
This single session course will acquaint you with the most overlooked and misunderstood element in the kitchen – salt. Learning both theory and practice when it comes to using salt in food preparation and why the idea that salt is salt is salt is so wrong!
You’ve seen those ‘fancy salt’s’ on TV, cruise ships, even some of the nice white linen restaurants in your own backyard. Learn what those salts and every other artisanal sea salt is about while sampling some of the more common salts on various foods. You’ll also learn about mineral content and composition, how those affect the flavor profile and why some salts are better paired with certain foods than others. Best of all, you’ll take home a half pound sample pack of unrefined sea salts (a $21.50 retail value) to start your own salt cellar at home!
Supplies provided by go lb. salt – ONE Foodie Fun Sample Pack