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CUESAs Summer Sausage & Perfect Punch Class

CUESA's teaching kitchen at the Ferry Building
San Francisco, CA

At CUESA's Summer Sausage & Perfect Punch Class meat master Ryan Farr of 4505 Meats explains the techniques behind sausage-making and grilling; meat purveyor Steve McCarthy of Prather Ranch Meat Co. shares what it takes to make meat sustainable; and mixologist H. Joseph Ehrmann, proprietor of Elixir and Brand Ambassador for Square One Organic Spirits, demonstrates how to make a perfect farmers' market punch with Square One's newly released Organic Botanical.

Participants will learn to make four different types of pork sausage. Farr will show what cuts of meat are best for the lip-smacking links; how to grind, season and stuff the meat; and how to grill the finished sausage. Ehrmann will demonstrate how to construct a farmers market punch and share the history of punch in cocktail lore. Participants will then enjoy their creations along with market fresh coleslaw and beans, and will leave with recipes and some of the sausages they have made.

Class size is limited to 25 participants.

Note: Thank you for joining us for the Sausage & Perfect Punch Class. Our kitchen can be hard to find if you haven't been there before. We are on the North or left side of the Clock tower, in front of the Ferry Building.

Minimum Age: 21

Kid Friendly: No

Dog Friendly: No

Non-Smoking: No

Wheelchair Accessible: No

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