We invite you into our kitchen for a cooking class that focuses on the art of spring lamb butchery and classic cooking techniques. On this day, chef Steven Pelas will demonstrate how to break down a whole young lamb, and prepare French- and Mediterranean-inspired dishes utilizing the primal cuts from the rack, leg, loin, and rib.
Spring lamb is enjoyed at the peak of the season: born in winter, enjoyed in spring. The meat is sweet, due to a diet of milk and fresh shoots of grass, and its young age.
Class includes instruction and a sit-down luncheon with wine pairings.
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Merguez Sausage Crépinette
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Roasted Savory- and Garlic-Crusted Leg
Potatoes Boulangère, Orange Anise-Scented Natural Jus
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Berbere-Spiced Saddle
Glazed Spring Vegetables
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Warm Muscat Sabayon
Strawberries and Rhubarb, Streusel
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AdresseSpruce (Afficher)
3640 Sacramento St
San Francisco, CA 94118
United States
Catégories
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
| Accessible aux fauteuils roulants : Oui |
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Contact
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