Pork, YUM!

211 N. Main Street,Ketchum ID 83340

16 January, 2021

Description

with Chef Naomi Everett Event Description: Everything is better with bacon, right? But what about the versatility of the rest of this delicious protein? Come explore the unique properties of the shoulder, butt, sirloin, and loin. Join Chef Naomi in learning proper handling, temperature, and a variety of tasty cooking techniques. This class is a must-take for anyone who loves to entertain, cook for their families, or just likes to eat! Type of Class: Demonstration + TastingTechniques Taught: Marinating Searing Sauté Brining Grilling Braising Proper temperatures Proper product handling Recipes: Pork Rillette Thai-Style Grilled Pork Skewers with Chili Dipping Sauce Kahlua Pulled Pork Wrap Pork Tenderloin with White Cheddar Grits and Orange Gastrique*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’