C1: "Cooked to Temperature"

February 6, 2018  |  11:00-1:00 pm

Description: The smell of cooked meat in the air has the power to make us salivate almost as if it’s ingrained in our DNA. Since even before the dawn of modern humans, our ancient ancestors have been cooking meat over fires and enjoying an easier to consume and arguably much more delicious diet. But we’ve come a long way from our ancient ancestors along with our methods of preparing proteins for consumption. Gone are the days of spit roasted meat over an open fire (except for specialty cuisines or themed occasions). Whether you’re cooking beef, pork, chicken or seafood, you need to know the right temperature for the right protein. Your cooking method (grill - propane or charcoal, oven, stovetop, etc) will also dictate your cook times and prep. Learn some simple and easy to remember tips on how to cook your favorite proteins so they shine in any recipe! Come in with an empty stomach and open mind, and you will leave with both full and satisfied. Suggested donation $20
Designed for: Newcomers, novices, and apprentices
Facilitator: Jon England