Trade Secrets | Tartare: The Art of Serving Raw Proteins
Learn how to safely and skillfully prepare raw or cured protein dishes. Examine the principles behind non-heat related cooking, curing, and preserving. Practice how to safely handle and successfully use salts, acids or smoke to enhance the delicate flavours and textures and shelf life of fine cuts of meat, fish and shellfish. Enjoy your creations at the end of class with a glass of Prosecco. Perfect for the dedicated home cook.
- Beef Tartare, Grilled Bread, Egg yolk
- Tuna Tataki, Pickled Cucumber, Melon
- Peruvian Ceviche & Plantain Chip
- Trout Gravlax Crostini
- Smoked Trout Latke with Crème Fraiche
- Oysters & Mignonette Sauce
Instructor: Eli Silverthorne
Thursday, July 25 | 6:00 – 9:00pm
$85 per person (+ service fee*)
Safety regulations require students wear closed toe shoes when participating in any cooking class.
This class has a maximum capacity of 16 students.
Classes are for students 16 years and older.
Participants will be provided with an apron and all necessary tools and equipment.
Menus, recipes and instructors are subject to change as required.
Help us help the environment! In the off chance we cook too much, please bring a container with you to help take home any leftovers. (One 1 litre container is recommended).
If you need to cancel a class, it is possible to get a refund (less the service fee) up to 7 days before the date of the event via your universe.com account. A credit note may be issued for cancellations received by email (firstname.lastname@example.org) a minimum of 48 hours before the event.
Please note that there are no credit notes or refunds for missed classes or classes cancelled less than 48 hours before the event.
* All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price.