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Tuesday, June 23, 2009

Explore Meat and Booze at CUESA Class and Go Home with Sausage

Posted By on Tue, Jun 23, 2009 at 4:48 PM

click to enlarge H. Joseph Ehrmann of Elixir will demo Perfect Punch. - FOGCITYFOG/FLICKR
  • FogCityFog/Flickr
  • H. Joseph Ehrmann of Elixir will demo Perfect Punch.
The Center for Urban Education About Sustainable Agriculture (CUESA) is up to its delicious tricks again with a summer-friendly event this Friday, June 26. The Summer Sausage and Perfect Punch class features three of the Bay Area's experts in meat and booze: chef Ryan Farr (4505 Meats), H. Joseph Ehrmann (proprietor of Elixir), and Steve McCarthy (Prather Ranch Meat Co.). Farr will lead a sausage-making and grilling demonstration using heritage Berkshire pork. Guests will get a crash course in making four types of sausage, including tips on cuts of meat and how to grind it, season it, and stuff it. McCarthy will discuss the topic of sustainable meats, while Ehrmann will have the all-important duty of showing participants how to mix farmers'-market-inspired cocktails with organic spirits from local distiller Square One.

The drink menu includes that Perfect Punch of the class name, alongside variations on summer cocktails. Guests will gather for a family-style meal and go home with recipes and their own homemade sausages.

It all starts at 5:30 p.m. at CUESA's Dacor teaching kitchen at the Ferry Building. Space is limited to 25, and costs $75 per person. Visit the CUESA Web site for tickets and more information.

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Brian Bernbaum


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