Event

Sycamore Cooking Class with chef Mike Odette

Sponsored by Tallgrass Brewing Co. and Sycamore

Ever wanted to know more about charcuterie, the art and science of curing and preserving meat? Expand your culinary repertoire by learning how to make your own bacon, cure and smoke authentic Cajun tasso and prepare fresh pork sausage!

This introductory class will begin with a sample of Tallgrass craft beer and a brief tour of Sycamore's kitchen, then a demonstration and discussion of charcuterie techniques by Sycamore chef Mike Odette. During the class, participants will get to custom-mix and apply bacon cure to their very own piece of pork belly (provided). In about two weeks, Chef Mike will smoke, slice, package and label the bacon, then make it available for participants' pick-up!

The demonstration of charcuterie will include fresh sausage preparation, salt pork and salt cod, tasso and country-style pate.

As the demonstration ends, Chef Mike will join participants in the Sycamore dining room for a family-style lunch of bangers and mash and more Tallgrass samples.

As a thank-you for spending your mid-day Saturday with us, participants will also receive a take-home gift, compliments of Sycamore!

Class size is limited to 12 participants

Tickets are $60, which includes the class, lunch with beverages, and a gift, and are available only from the Brown Paper Tickets website.