Slow Food Seattle is excited to offer another unique culinary experience! Join us at The Shambles on March 3rd for a one-of-a-kind salami making class with chef Seamus Platt and butcher Scott Johnson.
Seamus and Scott will guide us through the fundamental steps in the art of making salami, introduce us to the equipment and processes used at The Shambles, and explain the differences between commercial and home production. They will address cutting, grinding, mixing, stuffing, fermenting and aging, and invite questions throughout the entire process. This hands-on class will give you the knowledge, printed curriculum, and (hopefully) the inspiration to try this time-honored practice at home.
Pork for this event will be supplied by Michael Antoci of Pachamama Farm in Days Creek, Oregon. The American heritage breeds specially raised for The Shambles are fed a fatty diet heavy in spent grain and whey, and are free to forage roots and berries in the woods and pasture. This sustainable practice creates ideal meat for salami. The partnership between Pachamama and The Shambles exemplifies Slow Food values, and we are thrilled to host this class with them.
Space is limited on this event — only 14 tickets available — so reserve your spot now. If your preferred ticket type is unavailable, please email Kim at email@example.com.
**Due to licensing at The Shambles, all attendees must be age 21 or older.
Sunday, March 3, 2019
12:00pm - 3:00pm
The Shambles Neighborhood Bar and Butcher
7777 15th Avenue NE . Seattle, WA 98115
Tier 1: Educational Package -- $85
Includes in-depth printed curriculum, 20% off lunch or dinner at The Shambles (day of class), and 20% off in The Shambles deli case.
Tier 2: The Full Shebang! -- $150
Includes everything in the Educational Package plus The Shambles Picnic Gift Bag which contains: 1 lb salami, 1/2 lb sliced coppa or prosciutto (a tease for our next class on whole muscle curing), cooking lard, pate, sliced bacon, mustard and pickles (a $90 value).