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The “Cure” for What Ails Ya

Preservation

The “Cure” for What Ails Ya

3.30 Cure for What Ails Ya.jpg
3.30 Cure for What Ails Ya.jpg
3.30 Cure for What Ails Ya.jpg
3.30 Cure for What Ails Ya.jpg

The “Cure” for What Ails Ya

from 30.00

Alright, foodies and kitchen scientists – this one’s for you. When it comes to preserving foods, most folks associate curing with things like bacon and sausage. And we have nothing against that. At all. But curing is an art with a much broader application, and we think it’s high time people explore all the modern possibilities of this ancient technique.

 

Join Chef Jarrett Stieber for an evening at Gato where you’ll learn the principles and possibilities of curing – trying your hand curing egg yolks, tofu and catfish to take home with you. You’ll be grating cured egg yolks over pasta or asparagus at your next get together acting all nonchalant – “oh this? I cured it myself. No biggie.”

 

Bragging rights AND delicious preservation. Win win.

 

About the Instructor:
Jarrett Stieber has been at the helm of the Eat Me Speak Me Pop-Up & Speakeasy  - currently held at Gato - since its inception, being featured in Atlanta Magazine, Creative Loafing, xxx and being named one of Zagat’s 30 Under 30. Before starting the pop-up, he honed his charcuterie skills at some of Atlanta’s finest restaurants, butchering and curing meat at Empire State South for 2.5 years and working as a cook at Abattoir, Holeman & Finch and Restaurant Eugene before that. A Pittsburgh native, but Atlanta-raised, Jarrett loves sharing his meat mastery, his good taste in music, and his preternatural ability with puns. You can check him out at @eatmespeakme or @jarrettstieber.

** Want to become a member of Georgia Organics and save on classes while supporting the local food movement? Join today!**

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