Please sign up for this course here!
This is a 2-day workshop: Day 1 is Sat Aug 8 from 2-4:30 pm PT. Day 2 is Sun Aug 16 from 4:30-6:30 pm PT.
Midweek: Cured and Poached Salmon Belly Rillettes
Juniper, Dill, and Gin Cured Gravlax, Potato Cakes, and Crème Fraiche
Duck Breast Prosciutto, Cured Egg Yolks, Blackberry Vinaigrette, and Hazelnut Salad
Crispy Chicken Leg Confit, Spiced Lentils, Preserved Lemon Salsa
Ginger Plum Switchel/Shrub and Shōchū Cocktail