Feel like your meat cookery game could be a little stronger? Then join Darin Gagner for this two-day workshop that will teach you all about the different cuts and cooking methods – and when to use them. One the first day you’ll learn about curing, smoking, sous vide, wet brines, and marinades as you make: fried chicken wings with dark soy caramel and spicy bok choy; sous vide grass fed beef burgers with Beecher’s, pickled onions, and herbed aioli; and grilled peach panzanella with blackened onions, herbs, and homemade bacon. On the second day you’ll learn about braising, two zone cooking, reverse searing, and dry brines as you make: chile-braised chicken tacos with poblano salsa verde and cabbage slaw; pressed lamb shoulder sandwiches with harissa mayonnaise; dry brined and seared pork chop with pickled cherries and grapes.
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