Événement

Makin Bacon2 : A "How-To" On 2 American Classics, Bacon & Sausage

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THANK YOU. THIS WORKSHOP IS SOLD OUT....
But Bacon Will Make its Return in January. If you are interested in being on Our Bacon Makin Announcement List, Please Email: bookasdish@gmail.com, and I will add your name to our Pre-Announcement List.

Thank you for your Support Bacon-Lovers Unite!

Back by popular demand...

Union SF Presents: The Classics: Makin Bacon and Sausage 101

Let us demystify the process of curing and smoking your own bacon. We will also demonstrate sausage blending, and provide some simple tricks that can transform a basic cut of pork into something to savor.

Led by Rick Abruzzo and organized by members of Slow Food, this intimate workshop will first focus on the basic bacon-making technique of flavoring, curing, and smoking your own slab of pork belly. We've selected a savory dry cure recipe, and Rick will lead a demo and tasting of two bacon recipes.

Rick will base the second half the afternoon on sausage, blending several traditional recipes for your own sausage experiments, and showing you some useful stuffing tricks.

Tastings will include several bacon recipes, and a foursome of unique sausage recipes, including a special variety with ginger and sage, perfect for the holidays. We will be grilling the sausages fresh in the Courtyard of Union-SF.

All participants will receive copies of the precise recipes used in class, and a mini stash of your very own magic pink curing salt, the key ingredient in making your own bacon, just in time to whip up a sweet onion-gruyere-bacon tart for Christmas Day Brunch, voila!

Sunday, December 6
1:00 - 4:00 pm
Price: $25 per person.

Location: Union SF http://union-sf.com/
2125 Bryant Street in The Mission between 19th and 20th.
San Francisco, CA 94110

Complimentary Parking Provided, via Garage with access on Bryant St.
Visual Landmark: http://tinyurl.com/ydlfjkj
on Bryant, at 20th Street. Just across from Blowfish Sushi.

Union SF is a newly unveiled development featuring townhomes and flats, united by a modern courtyard in the center. We will send details on the unit during the week of the event,via email.

This event will be led by Rick Abruzzo.

Our pork comes from local, sustainable farms.

A portion of the proceeds from this event will benefit Slow Food Berkeley, funding initiatives for School Lunch Reform.