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Curing | Smoking | Brining | Grilling – The fundamentals

The session will be held on Sunday, June 2, 2019
From 10:30 AM until 02:00 PM

Located in : Interactive Culinary Centre, Main Room
Instructor: Thierry Meret

Regular Student: $159.00

This 3 1/2 hours workshop will provide you with all the necessary tools to master your grilling and smoking experiments!

Our instructor will teach you the purpose of brining and curing, the difference between hot or cold smoke as well as the perfect temperature and technique for properly using your grill/BBQ at home.

You will also learn about different woods and spices for distinct smoking flavour, how to make your own bacon, smoking spices, rubs and more.

This class includes a recipe booklet, a meal with wine sampling and your own customized kitchen utensil to take home! 

Class format: hands-on/ Hands Off with demonstrations
Class length:
 3 1/2 hours