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Tag Archives: cured meat

Chef Cooking Series: Sweet & Savory Pies

November 17, 2018 | Gary Mulkins

  One of our most requested classes! Join us for an intimate opportunity to learn from the chef as they prepare delicious pies, both sweet and savory. The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class price is $125 and includes gratuity.
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Chef Cooking Series: Mother Sauces

October 27, 2018 | Gary Mulkins

Join us for an intimate opportunity to learn the secret behind the 5 mother sauces. Understanding these sauces will help you read menus, decide what to order, and determine what wines might pair best with your meal. For cooks and chefs alike, learning to make the five mother sauces is a basic skill that opens up a world of
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Chef Cooking Series: Cast Iron Skillet with Chef Frank Bonanno

August 25, 2018 | Gary Mulkins

Join us for an intimate opportunity to learn the secret behind seasoning and cleaning your cast iron skillet. Better yet, Chef Frank Bonanno will teach a few of his favorite cast iron skillet recipes. The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class is
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Chef Cooking Series: Foraging & Cooking with Mushrooms

July 28, 2018 | Gary Mulkins

What makes wild mushrooms safe to eat? Intimated by the cleaning process or how about cooking with mushrooms? Join us for an intimate opportunity to learn the secret behind foraging and cooking with mushrooms The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class is
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Yes Danica, I’m Mean

May 22, 2012 | Frank Bonanno

I’m such a jackass; ask anyone who’s never worked with me. Here’s a perfect example. I’m going to brag about my “Hold Production” citation from the Department of Environmental Health–brag partially because it reads like an advertisement for a cured meat program (19 cheeses, some with mold, all between 54 and 57 degrees; 12 different
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Ham-off, Week Four

February 2, 2010 | Frank Bonanno

As the first month of curing ends, the moisture slowly, slowly, s l o w l y leaves the prosciutto. Here’s Hunter’s leg, looking good. Save
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HAM OFF 2010!

January 22, 2010 | Frank Bonanno

The Bone-in Ham Laws: 1. Dry cure only—no pink salt. 2. All curing, sewing, prep, etc. must be done in the same kitchen. 3. All drying or aging must be done at home. 4. Must have a written recipe. 5. Must try own ham 48 hours prior to ham-off 6. Tasting starts 1” from bottom.
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God I Love a Reuben

September 17, 2009 | Frank Bonanno

For a long, long time now, I’ve wanted to put a Reuben on the panini menu at the Osteria(O-stir-eeeee-ah). Finally, last week I was craving one for myself so badly I took action. No, it’s not a distinctly Italian sandwich–but I will give Marco this one because of the artistry in every single element executed
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