Where's the Beef?

211 N. Main Street,Ketchum ID 83340

15 January, 2021

Description

Right here at SVCI! Event Description: Beef is one of the favorite meats in America—and for good reason. When it is well produced, it is delicious and versatile. Every cut has its own technique and possibilities. In this demo class, Dean and Chef Christopher Koetke will look at different cuts of meat as well as spend some time on making great dishes from ground beef. It will not be your normal hamburger! Type of Class: Demonstration + TastingTechniques Taught: Proper Ground Beef Handling Marinade Science Grilling Technique Recipes: Grilled Beef Tenderloin with Spicy Tomato Mango Chutney Asian Meatball Sandwiches Mediterranean Hamburgers Ale Marinated Flank Steak Beverages: Available for purchase*Attendees must be 18 or older unless accompanied by an adult, we suggest a minimum age of 13. Kids classes have a specified age for attendees. COVID-19 Information & Precautions: To attend a Sun Valley Culinary Institute class, you must: Be in good health and not suffer from ANY COVID-19 symptomsWear a mask and follow all sanitation rules – Masks will be providedMaintain social distancing of at least 6 feetFollow all verbal and written instruction from SVCI Chef & StaffHave your temperature checked upon arrival and answer a health questionnaire NOT have cared for someone who is sick, traveled through an airport, or traveled from a virus “hotspot” in the last two weeksIn an effort to minimize COVID-19 exposure we have taken the following precautionary steps: Clean and sanitize before and after each eventMaximum of 8 students and 3 SVC staffAttendee health & travel survey with registrationDaily SVC staff temperature and health checksParticipant screening upon arrival (temperature check and health questionnaire)Masks required for SVC staff and class participants at all timesParticipants are physically distanced by 6’