We invite you into our kitchen for a cooking class that focuses on the art of spring lamb butchery and classic cooking techniques. On this day, chef Steven Pelas will demonstrate how to break down a whole young lamb, and prepare French- and Mediterranean-inspired dishes utilizing the primal cuts from the rack, leg, loin, and rib. |
Spring lamb is enjoyed at the peak of the season: born in winter, enjoyed in spring. The meat is sweet, due to a diet of milk and fresh shoots of grass, and its young age.
Class includes instruction and a sit-down luncheon with wine pairings.
Merguez Sausage Crépinette
Roasted Savory- and Garlic-Crusted Leg
Potatoes Boulangère, Orange Anise-Scented Natural Jus
Glazed Spring Vegetables
Warm Muscat Sabayon
Strawberries and Rhubarb, Streusel
3640 Sacramento St
San Francisco, CA 94118
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|