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SPRING LAMB BUTCHERY & COOKING CLASS
Spruce
San Francisco, CA
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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.

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Merguez Sausage Crépinette
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Roasted Savory- and Garlic-Crusted Leg
Potatoes Boulangère, Orange Anise-Scented Natural Jus
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Berbere-Spiced Saddle
Glazed Spring Vegetables
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Warm Muscat Sabayon
Strawberries and Rhubarb, Streusel
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Location

Spruce (View)
3640 Sacramento St
San Francisco, CA 94118
United States


Categories

Food > Beer, Wine, Spirits
Food > Markets & Farms

Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

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