Brines, Cures, and Marinades

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

Ever wonder what makes that cafe's pork chop so juicy?  Or how sushi chefs make magic out of raw fish? Brines, cures and marinades, that's how!  

In this course, Peter Temkin will share simple and satisfying techniques that will elevate any home dish into restaurant quality cuisine.

MENU

Santa Maria Tri-tip tacos with charred scallions and heirloom tomato salsa, fresh basil
Scallop ceviche with pickled beets, local avocado and citrus
Fried chicken wings with housemade blue cheese dipping sauce / radishes with coarse salt and parsley

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.