Smoked, Stoked & Butchered

Before the age of gas stovetops and convection ovens, many people used fire as their heat source for cooking. Many still believe, including myself, that everything tastes better when cooked over an open flame. 

In this class, we will review how to work with different woods, working with what you have around, what kinds of wood to use and the multitude of cooking methods that lend themselves to an open fire.  

We will also go over the basics of butchery and how to really use every bit---snout to tail, root to shoot. 

We will create an entire menu made in our smokers and over open flame which may include: oysters Rockefeller, ash & fire spit pork,  roast locally made sausages with onions and braised winter greens, cider roasted autumn vegetables and roast peaches with maple syrup and creme anglaise. (Exact menu will depend on what is locally fresh and available.)

This event is to take place on the outdoor patio at The Wine Room off Obee.