21 Acres: Smoking Farm-raised Meats in the Wood Fired Oven

(also held Sat, August 24th, 2013)

Join Chef Emily Moore for an adventurous and tasty tour of cooking to smoky, delicious perfection in the 21 Acres outdoor wood-fired oven.  Learn techniques of lighting, banking and cooking with the fire in the oven, along with getting an understanding of what woods to use. We’ll make delectable pizzas and make lunch with the roasted vegetables and smoky meats.

Learn to cook from the 'ground up' with veggies from the farm, farm-raised meats and creative marinades, and of course, pizza dough made with local ingredients.

Bring your grubby clothes and outer wear if it rains (we will have a shelter to work under as well!), and a big appetite for some really mouthwatering fare!  We’ll discuss marinating and brining methods and techniques for bringing out the most flavor in the food at different oven temperatures and atmospheres, from hot clean roasting to smoky slow cooking. (Class limited to 8 people.)

Instructor: Emily Moore, 21 Acres Culinary Director and former Chef instructor at Le Cordon Bleu College of Culinary Arts in Seattle, is recognized for her flavorful creations and has received top reviews from local and regional food critics for her innovative, local cuisine. 

Register: http://21acresoutdooroven.eventbrite.com/