Spring Harvest Preparation and Preservation
|May 28 at 2:00 pm - 4:00 pm||18+||$75|
Sous Chef Brandon Davis joins us from the Ozark Mill to teach this knife skills & preservation centered culinary class. Participants will be guided through the steps of preparing a Salmon Harvest Salad using ingredients freshly gathered from our urban farm. Learn tips on preservation along the way to elevate your salads and extend the shelf life of your veggies. As you enjoy the final product, Chef Brandon will demonstrate how to prepare the cured salmon used in the salad. Attendees will leave this class with recipe cards & preserved veggies!