5.27.2010
tartine afterhours. wednesday, june 16th
5.24.2010
Upcoming Home Ec Classes
Home Ec: The Chicken Course
Come spend an afternoon with Alexis Koefoed of Soul Food Farm and Chef Samin Nosrat for a hands-on butchering and cooking class.
Rabbits are the new chicken. As one of the most sustainable meat choices available, rabbit is quickly becoming a favorite for conscientious home cooks. Come spend an afternoon with Mark and Miriam Pasternak of Devil's Gulch Ranch and Chef Samin Nosrat for a hands-on butchering and cooking class.
In the first half-hour, Mark will describe his rabbit husbandry practices at Devil's Gulch Ranch, where he raises rabbits for some of the Bay Area's finest restaurants, including Chez Panisse, Zuni Cafe, Quince Restaurant and The French Laundry.
Next, we'll move into the kitchen where Samin will show you the ins and outs of butchering a rabbit—then it'll be your turn: each student will receive a rabbit to break down into primal cuts. The class will end with a cooking demonstration of how to extract the most flavor from your rabbit, with recipes for a rich stock, kidney and liver paste, Tuscan rabbit ragu and tips on how to best season, grill and braise rabbit meat.
WHAT
A rabbit butchery and cooking class with Samin Nosrat
WHEN
Saturday, June 26
4 pm- 6:30 pm
WHERE
4629 Martin Luther King Junior Way
(At the corner of 47th and MLK)
Oakland, CA 94609
TICKETS
$99
To Enroll: Visit the event page at Brown Paper Tickets
CLASS SIZE
20 students max.
Each student will butcher and take home his/her rabbit and a butchery and recipe guide.
ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.
5.20.2010
the yoga of pizza
"It's a fucking pizza — a circle of dough with shit on top of it. But there's something beautiful about doing something over and over again," he says of the process of slinging pies day in and day out...Hallowell says it's about building a special relationship with the oven and the fire.
"If you've had a fight with your girlfriend, or you haven't been laid in awhile, or your mom's dying from cancer and you try to throw in a log — the log will roll off the fire, maybe it won't catch, or it lands on a pizza," he says. "When you're not there and you're not present, the pizza burns."
Hallowell has dedicated his life to pizza — and sometimes that freaks him out. Making pizzas may feel mundane at times, but he believes that the three most important things in life — fucking, eating, and sleeping — can all have a tendency to feel that way. So he kneads in a little extra love and hopes it comes through.
"I feed people. I fuel people. I cook with love so people can keep living. They can go home after dinner and make love to their wife and look after their children. They can wake up a happy human being."
5.17.2010
Maker Faire
5.16.2010
in my dreams
clearly, i am obsessed with riverdog carrot tips,
the zen way of practicing with food intersecting with restaurant work is that it is all completely about mindfulness and mindfulness in relation to whatever you are doing, whatever activity that is, particularly food.our relationship to food and eating is a very good microcosm for our relationship to all of life in that it's got to do with appetite, and what we do with appetite. it's got to do with simply what we need, preferably several times a day in order to continue. it has to do with how we navigate our relationship to desire and whether that's going to be blunt or nuanced, generous or stingy, and the deep pleasure of the most basic food: bread, or rice, or a good egg. that is limitless.
5.15.2010
5.14.2010
purnatva
5.08.2010
come learn how to make rustic hand torn pasta, traditional tagliatelle, farfalle, and delicate ravioli filled with spring vegetables, using soul food farm eggs. i'll discuss the ins and outs of pasta-making, including which types of flours to use, tips for rolling even, smooth pasta, and how to best store homemade pasta. each student will receive a recipe guide and some pasta to take home.
after class, we'll sit in the shade to enjoy a lunch of our pastas and a few other light dishes.