Home Ec: Cooking Basics with Samin Nosrat
Come spend an afternoon with Alexis Koefoed of Soul Food Farm and Chef Samin Nosrat for a hands-on butchering and cooking class.
In the first half-hour, Alexis will describe her chicken husbandry practices at Soul Food Farm, where she raises exquisite pastured chickens for some of the Bay Area's finest restaurants, including Chez Panisse, Camino, Coi and Frances. She'll talk about how she got into the chicken and egg business, as well as answer any questions you might have about backyard birds.
Next, we'll move into the kitchen where Samin will show you the ins and outs of butchering a chicken, including how to truss it for roasting. In 2008, Diablo Magazine called Samin's technique for spit-roasting chicken "masterful," and she will share with you all of her tips on roasting, spit-roasting and frying up delicious chicken every single time. You'll also receive a recipe book with tips on making stock, brodo and a few simple chicken dishes.
The class will end with some hands-on work: each student will receive a Soul Food Farm pastured chicken to break down into primal cuts under Samin's guidance.
You'll leave empowered and encouraged to start buying whole chickens at the market, knowing how to economically and deliciously use every part of the bird!
A chicken butchery and cooking class with Samin Nosrat
4 pm- 6:30 pm
4629 Martin Luther King Junior Way
(At the corner of 47th and MLK)
Oakland, CA 94609
To Enroll: Visit the event page at Brown Paper Tickets
15 students max.
Each student will butcher and take home his/her chicken and a butchery and recipe guide.
ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.