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The Whole Beast: Curing Meat & Fish

Wednesday, January 30, 2019 @ 6:30 pm - 8:30 pm

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Learn to cure and preserve meat & fish with limited space and equipment. Make, taste and pair with beer and wine.
 
Menu:
Bacon, a low-country quick “smoked” version
Duck Prosciutto
Cool Cured Fish and Escabeche
Pickled Vegetables & Chiles, half-sour and quick-cured, and house made wine mustards
 
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
 
Please bring an apron. A minimum of 4 students is required for this class to occur. Registrants will be informed if the minimum is not met.

Details

Date(s):
Wednesday, January 30, 2019
Time:
6:30 pm - 8:30 pm
Cost:
$59, includes wine or beer
Event Category:
Registration:
Register Here
Partner:
Chef Mark Haskell
Cooking Class Type:
Participation Class
Skill Level:
Intermediate
Series:
Crossing Borders

Venue

921 Pennsylvania Avenue, SE
Washington, DC, 20003 United States
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