Home-cured Fish

A hands-on cooking class culminating in dinner served with wine and beer.

The technique of curing fish evolved from a pre-refrigeration era need to preserve seafood in a safe way. Now we mostly do it because it is incredibly flavorful and makes for a fast, elegant bite. Once you master Chef Peter Temkin's basic recipes, you'll be able to customize with your home projects using your favorite herbs, spices, and aromatics. You'll also learn Peter's favorite ways to present the final products, with a focus on the holiday table. 

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Smoked trout, frisée, pickled beets, mustard creme fraiche
Smoked roast salmon, Carmelized cauliflower, fried capers, dill 
Ceviche; scallops, calamari, chickpeas, aji Amarillo, charred scallions 

Pete Temkin has been cooking in the Bay Area for the past 15 years.  After attending City College of San Francisco's Culinary Arts and Hospitality Program, he went on to open high-profile restaurants such as Nopa and Spruce.  After serving as ShowDogs' in-house charcuterie chef for the past 5 years, Temkin recently launched Meat By Pete, an artisan smokehouse and sausage kitchen.