Class: Sausage Making & Grilling, Just In Time For Backyard BBQs

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Class: Sausage Making & Grilling, Just In Time For Backyard BBQs

  • date: June 16, 2017
  • time: 6:00 pm - 8:30 pm
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    • Get ready for grilling season! Chef Shelby Minnick walks you through the basic hands-on steps of making fresh, homemade sausage. Start by learning how to source local sustainably raised meats. Then move on to prepare, grind, spice, and stuff sausage casings. Explore the history and various types of sausage, including pork and poultry varieties. Sample the many ways to use this hearty ingredient, such as in beer brats and sausage and bean dip with crackers or pretzels. Round out the evening with conversation and tips about beer or cider pairings. With meat and wheat.

    We celebrate true farm-to-table cooking at 21 Acres; all ingredients come from local farms, including the 21 Acres Farm. Starting in May, our spring classes begin at 6 pm with a guided walk on the farm.

     

     

     

     

     

     

     

     

    Sustainable Culinary Education 

    Our culinary education team enhances the mission of 21 Acres by defining mindful eating from a wider lens perspective. We use only local, seasonal, whole food ingredients in order to promote a sustainable local food system, support our local agricultural ecomony, and reduce our carbon foot print by purchasing ingredients that travel less miles from farm to table. Focusing on whole food ingredients also enhances the nutritional value of our recipes. All of our classes strive to teach delicious, simple recipes using everyday culinary techniques that make it easy for students to incorporate healthy meals into their busy lives. We hope our approach will inspire people to embrace local foods and the timeless art of cooking.

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