SLOW FOOD SF EVENTS
The events produced by Slow Food SF are a collection of educational and fundraising events aimed to increase awareness, build community and spread the word and joy of conscious eating in the Bay Area.
Introductory Sausage-Making Class and Dinner
Friday, January 24, 2014
30 Fremont Street
San Francisco, CA 94105
Price$50 / $55 with beer pairing
Limited Tickets available
The newly opened Tender Greens in San Francisco’s Financial District offers farm-to-fork, organic classics along with chef driven daily specials highlighting the best of seasonal ingredients, local farms and artisans.
“We believe there should be a conscious connection between the one who eats the food and the source of that sustenance. Tender Greens develops partnerships with small local farmers, ranchers, artisans, boutique wineries, breweries and coffee roasters to provide the best quality ingredients and products for its guests. Scarborough Farms provides the restaurants with fresh-picked produce daily in reusable eco-friendly containers.”
Slow Sausage – An interactive and delicious introductory sausage-making class and dinner with (optional) German beer pairings
This introductory class will explain the fundamentals in the art of sausage making. The class will have an opportunity to make two basic types of fresh sausages and then we’ll enjoy them for dinner, plus appetizers and German beers (listed below).
The class will cover:
- Material selection
- Salt, cure & spices
- Grinding & mixing
- Linking & braiding
Thüringer Bratwurst – the iconic Bratwurst from central eastern Germany seasoned with caraway and marjoram and traditionally grilled over charcoal
Saucisson à l’ail – garlic scented pork sausage, smoked over juniper branches
Weihenstephan Hefeweizen – traditional Bavarian Wheat beer
Köstritzer Schwarzbier – East German black lager
Ayinger Celebrator – Doppelbock; German strong beer
Tender Greens Executive Chef Sean Canavan is a longtime Bay Area resident and member of the elite Butcher’s Guild. Sean’s passion and expertise is in nose-to-tail cooking, butchery and simple, rustic dishes that reflect his German and Irish-American roots. Before joining Tender Greens, Sean was the Executive Chef at Bluestem Brasserie, Chef de Cuisine at Roland Passot’s Left Bank and at the esteemed Kokkari Estiatorio.
He began his career in 1988 as an apprentice chef to Michelin starred Chef Franz Raneburger at Berlin’s renowned Bamberger Reiter restaurant and earned a degree from the Berlin Chamber of Industry and Commerce in February of 1992. He moved to the U.S. in 1994, where he studied under celebrity chefs Roland Passot of La Folie in San Francisco and Gray Kunz of Lespinasse in the famed St. Regis Hotel in Manhattan. When he’s not in the kitchen, you’re sure to find him sailing the San Francisco Bay in his humble sailboat.
CURRENTLY VIEWING: EVENTS
- Last night we learned from a grain expert that the CA Grain Campaign wants farmers market bakers to use 20% local whole grain flour by 2020!