KNIVES, PICKLING & BGE....OH MY!
Ethan Hamme from Messermeister will be in the classroom sharing a variety of skills. He’ll start out with knife basics - teaching students to prep veggies with a chef’s knife. He’ll guide the class through proper knife grip; how to use the guide hand for efficiency and safety; chopping/slicing/dicing, and more. Then, he’ll demonstrate how to turn all those beautifully prepped veggies into pickled delights with pickling, fermenting and spicing techniques. Finally, Ethan will provide instruction on how to select and use the proper knife to break down some of his favorite tasty, boneless cuts of meat from Texas - including flat iron steak, brisket, hanger steak and more - that have been smoked on the Big Green Egg. The skills will be invaluable and the tastings will be delicious!