Date & Time: March 31, 2014, 6:00 pm – 8:00 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

In this class we will make and taste poached chicken livers, chicken liver pate, pan seared beef liver and pork liver pate. We will discuss how to source, clean, prepare and troubleshoot working with these delicate animal proteins. Students will also get to take home one-pound of beef liver to work with at home.

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-lovely-livers/