Brines and Rubs: Getting Under the Skin
With Culinary Professional Rebecca Sivak of Fire & Flavor
Saturday, March 28th I 1pm-4pm I Agricultural Conference Center, 252 Poplar Grove, Boone
During this hands-on workshop, Rebecca will demonstrate the importance of brines and rubs for "slow-cooking" and appreciation for the food you're cooking at home while utilizing quality, local, and sustainable ingredients. The workshop will consist of a demonstration of preparing whole, locally-produced chickens and flank steak with local produce and Fire & Flavor seasonings, a discussion about Fire & Flavor's role in sustainability and the local food movement, and a presentation on the food science behind brines and rubs. Following, participants will have the opportunity to ask questions, sample the prepared food and local beer, and purchase products.
Class participation is $25 per person, $40 for two, and includes the demonstration, as well as a light lunch of Roasted Herb Brined Chicken and Coffee Rubbed Flank Steak Crostini accompanied by tastings from The High Country's Blind Squirrel Brewery, and sample packets from Fire & Flavor . All proceeds will benefit Blue Ridge Women in Agriculture. Participants must register before noon on March 27th for the early-bird rate. Spaces will be limited, so act now to reserve a spot!
Class participation is $25 per person, $40 for two, and includes the demonstration, as well as a light lunch of Roasted Herb Brined Chicken and Coffee Rubbed Flank Steak Crostini accompanied by tastings from The High Country's Blind Squirrel Brewery, and sample packets from Fire & Flavor . All proceeds will benefit Blue Ridge Women in Agriculture. Participants must register before noon on March 27th for the early-bird rate. Spaces will be limited, so act now to reserve a spot!
Rebecca Sivak is a foodie at heart. She has been working in restaurant kitchens since she was a teenager, while also competing in knife skills and other culinary competitions. In the past, she has held the position of garde manger at 5 & 10, and Cinco y Diez, two of Hugh Acheson's restaurants in Athens, GA. Currently, she is studying Business Management at the University of Georgia and working as a contributing editor and recipe tester for Fire & Flavor. Fire & Flavor is an all-natural cooking products company located in Athens, GA, specializing in grilling, charcoal, brines, dry rubs, and seasonings.
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All proceeds will benefit Blue Ridge Women in Agriculture.
$25 - 1 Participant $40 - 2 Participants *Registration includes a lunch of Roasted Herb Brined Chicken and Coffee Rubbed Flank Steak Crostini, accompanied by beer tastings from Appalachian Mountain Brewery, and sampling packets from Fire & Flavor.* Please click on the link above to sign up securely Work Exchange Options Available Email [email protected] You may also register by mailing a check to Blue Ridge Women In Agriculture P.O. Box 67, Boone, NC 28607 |
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