Date & Time: March 29, 2014, 1:00 pm – 3:00 pm

Location:

Charlee’s Kitchen
NCNM Helfgott Research Institute and Community Education Center
2220 SW First Avenue
Portland, Oregon.

Instructor: Chef Tressa Yellig, Salt, Fire & Time

It is possible to enjoy cured meats safely without the use of nitrates! Traditional people used pH and water content to manage bacterial growth and extend the life of these delicious animal proteins. In this class we will demonstrate how to make gravlax & pickled fish. In addition students will have the opportunity to make one-pound of bacon to set up in class and finish at home. We will be doing lots of tasting and troubleshooting. Come learn how simple and easy it is to create these elevated flavors and transform your meats and fishes into gourmet delights.

Tressa Yellig

Tressa Yellig specializes in a variety of health supportive cooking styles including vegan, macrobiotic, and Ayurvedic traditions and is an advocate of the Weston A Price Foundation’s nutritional philosophy. She is a graduate of the Natural Gourmet Institute in NYC and apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA.

Learn more about Tressa Yellig and other classes she teaches at FAMI.

For more information and to register please visit: http://foodasmedicineinstitute.com/events/fami-curing-meats-fishes-gravlax-bacon-pickled-fish/