When the crew at Café Rouge in Berkeley steps out from behind their legendary meat counter to offer classes, it’s hard to say no. When you know how great the classes are, it’s even harder.
So now that the fall class schedule is up, here’s what you need to know.
When you check in, you’ll get printed recipes to take home, and you’ll be handed a wine glass which will be kept filled – red, white, or a rose (for which Cafe Rouge is noted) – all evening.
Classes are set up in the dining room on Monday evenings when the restaurant is closed – so there’s plenty of room to see the demonstration, get up close, or even participate if you’re interested.
The presentation is crisp and buttoned-up (it’s their professional staff, after all) but the tone is casual, and friendly enough for questions and back-and-forth from the crowd. There’s also plenty of opportunity to step up front and lend a hand to get the feel of a task. You’ll go home knowing how the finished product should look, and you’ll have the hands-on experience of making it happen.
Many in the recent sausage-making class were happy to watch it happen, the advantage of which was plain as beautifully prepared and presented sample small plates of the sausage-in-production came by -- they were seated and ready to eat. Do-ers had to circle back to get their food.
And at the end class: a take-home pack. Take a look at the recent sausage-making class in the slide show.
1782 Fourth Street, Berkeley
Curing, Brining and Smoking
- Monday, October 7 – 6:30-8:30 p.m. – Cost, $85
Recipes and expertise from the delicious array of Café Rouge brined, cured and smoked products. Rick DeBeaord, executive chef and Chuck Traugott, head butcher share useful techniques for brining, curing and smoking meat and poultry.
- Examples include: brining pork chops and ham, curing and smoking bacon, pastrami, pepperoni and quail.
- Food and wine will be served
- Take home samples.
- Monday, November 4 - 6:30 – 8:30 p.m. - Cost: $75
Learn various cooking and carving methods for your holiday bird, including turkey duck, quail and squab, Executive Chef Rick DeBeaord and head butcher Chuck Traugott teach how to roast, confit and barbecue to perfection.
- Food and wine will be served.