Seasonal Kitchen: Where’s the Beef?
January 18/6:00 pm - 8:30 pm$25 - $30
This class will focus on techniques to get the most out of grass fed meats. By using basic braising, roasting, and sous vide techniques, this class will cover how to cook tender steaks, melt-in-your-mouth pot roast, and perfectly rare roast beef, all without fussing over a hot stove. Come learn how to cook healthy meals seasonally, joyfully, and with ease! Since focusing their diet on pastured meats and local vegetables, instructors Matt and Beth have lost over 100 pounds combined! Kick the New Year off right with this month’s Seasonal Kitchen.
As a fourth generation cattle rancher, Beth Robinette has been around meat all her life. She loves to grill it, smoke it, roast it, braise it, you name it! When she met her husband, Matt Bellmer, he couldn’t make a tuna fish sandwich. Now one of their favorite pass times is cooking together. Along his journey to kitchen competency, Matt discovered the magic of sous vide, a molecular gastronomy technique that involves vacuum sealing meat and cooking it in a temperature controlled bath. He found that it was the perfect technique for creating perfectly cooked, tender cuts, whether it be short ribs or round steaks. This dynamic duo is excited to share their passion about nutrient dense, sustainably raised, grass fed meats with you!
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS. CLICK HERE TO REGISTER.
Click here for more info about the Seasonal Kitchen.
This program made possible in part through generous support from Pilgrims Market.