Sausage Making 101: The Raw, The Cooked, and The Smoked

When: 
Wednesday, August 5, 2015 6:00pm to 9:30pm
Add to Calendar
Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$75.00
Member Price: 
$65.00
No slots available

SOLD OUT

A 3 1/2-hour cooking class culiminating in dinner served with wine and beer.

Behold the glorious sausage! Of all the different charcuterie products, none is more beloved or well-known than sausage. In this hands-on course, students will learn the fundamental techniques of making gourmet sausage from Charcuterie Chef Peter Temkin. Students will receive an overview regarding sausages from Poland, France, and Italy.

Menu includes Polish Dogs, Boudin Blanc, and Sweet Italian Sausage. Each sausage will be accompanied by each culture's appropriate side dishes, respectively, as well as Acme bread and a salad of local greens.

 

Peter Temkin brings over a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. As Show Dogs’ in-house Charcutier, he introduced five new specialty sausages to the menu including Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. Peter was introduced to the culinary world in his youth while growing up in New York City – his mother was a catering chef and his father was a book publisher. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at Florio restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking – learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of high-profile restaurants including Nopa, Spruce, and Cavallo Point’s Farley Bar, where he developed comprehensive charcuterie programs.

 

 

Tags: