You haven't lived until you've eaten homemade duck breast prosciutto - we didn't even know this special delicacy existed until Sean Timberlake delighted our palates with it. Ready in a week and perfectly paired with holiday wines, it will change the way you look at cured meats. Learn to make that plus pancetta and bacon in this hands-on sample-happy workshop.
There's nothing more tantalizing than the smell of frying bacon, more delicious than a whisper-thin slice of prosciutto, or more satisfying than a bowl of pasta carbonara, laced with the velvety richness of pancetta. Now imagine you could make all these mouth-watering cured meats in your own home kitchen. It's not nearly as crazy as it sounds. Acclaimed foodie, Sean Timberlake of Punk Domestics, will break down the process of turning meat and salt plus time into some of the world's finest delicacies.
Using simple techniques, you'll learn to transform duck breasts into succulent prosciutto hams (within a week!), and turn pork belly into pancetta and bacon. The class will be hands-on (and mouths-on: there'll be loads of samples to try!) and we'll even show you how to fashion a homemade smoker to use in your oven. You don't need a fancy cave or equipment to give the impression of an experienced salumist.
Supplies Required: None but feel free to bring your own beverages and a knife if you have a favorite.
Limit: 18 people
Date: Sunday, December 6, 2015
Time: 11 am-1:30 pm
Location: This class is held at The Sheffield Village Social Hall at 247 Marlow Drive in South Oakland near the Dutton exit of 580. It's about 2 miles from Bart on flat ground and ample street parking is also available. A cab ride from BART is normally about $10 and we don't make promises but if you're friendly you can usually convince someone to drop you off after class.
Cancellation Policy: Please view our full cancellation policy here.