In the first of several spring workshops organized by Slow Food East Bay, you can share the kitchen with chef Kevin Butler of Real Good Fish. The session includes instruction in various ways to dry, cure, and smoke fish to preserve it for future eating. Get hands-on experience with salmon (or black cod, depending on the fishery abundance) and anchovies. Try your hand at curing lox, pickling boquerones, smoking fish, and making a smoked anchovy butter. Go home with plenty of new knowledge and some fabulous items for your next brunch! Cost: $60. Info: here
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Real Good Fish just won a 2016 Good Food Award for their Smoked Carmel Canyon Black Cod. Read more about the award in our current issue.
Fish Preservation: Drying, Curing and Smoking with Chef Kevin Butler of Real Good Fish
Sunday March 20, 5–8pm
Three Stone Hearth
1581 University Ave, Berkeley