Sausage Workshop: Sat, Sept 22; 12-3pm; Chef Lev Dagan (Oakland)

From USD $115.00
  • Duration: 3 Hours (approx.)
  • Location: Oakland, CA
  • Product code: PGZNC9
Menu:

Italian Sausage

Bratwurst

Fresh Garlic Sausage

Romanian Beef Sausage

Sausages are celebrated in most culinary traditions around the world. Come learn the basics from Chef Lev -- from grinding to spicing, casing and cooking -- the options are endless and can always be reinvented!

Chef Lev will cover:·      

  • Sausage types
  • Basic rules of sausage making
  • Casings
  • Ingredients
  • Cooking
  • Caseless sausage demo


Chef Bio:

Chef Lev has extensive knowledge of the restaurant and wine industry.  In recognition of his leadership and expertise, he was selected to represent the City of San Francisco as a chef at the Hilton Hotel-Osaka and guest instructor at the Tsuji Culinary School-Osaka. Some of his past students have become chefs at Boulevard, Liholiho Yacht club, Maven and Gary Danko in San Francisco, Boca Nova and Bay Wolf in Oakland, and French Laundry in Yountville.

A graduate of the California Culinary Academy, his career began as the Executive Chef at the re-known El Paseo restaurant in Mill Valley.  Afterward, he became the Executive Chef and later part owner of the Union Hotel and Restaurant.  Under Chef Lev’s leadership the Union Hotel was rated by Gault Millau as one of the best in San Francisco Bay Area. Other publications have included Bon Appetit magazine, the San Francisco Chronicle and San Jose Mercury newspapers, as well as the California, the Beautiful.

Chef Dagan was a Chef Instructor at the Le Cordon Bleu and previously at the California Culinary Academy. There he developed curricula and taught: Culinary Arts, Wine Appreciation and Advanced Wine studies, as well as and many others.  He is an ACF certified Executive Chef, with extensive experience in the culinary industry; committed to sharing his expertise through professional level teaching and consulting to food related ventures. With over 20 years of teaching wine, beer and cheese. Chef Lev was an early advocate of fresh local ingredients in contemporary creations.

What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.

Class format: Start your class with a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. We will start the class with a prepared snack, and eat together what we have cooked at the end of the class. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s zoning permit does not allow students to take food home.

Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (classes@kitchenonfire.com).

Parking: Free private parking available at our San Pablo location! The Kitchen on Fire parking lot is located next to Novel Brewing.
Happy cooking,

Kitchen on Fire