Your social calendar's been looking pretty sharp. But we found a way to make it even more so: knife skills demonstrations and tastings! Join us at our restaurants hosting events in honor of Cut, the latest spotlight in our Behind the Apron culinary series. If you're in the area during these events, we'd love to see you.
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Who: Executive Chef Nathan Powers
What: "Mastering the Cut," a knife techniques demonstration and lunch
When: September 29, 1-4 p.m.
Where: Bambara, 202 S. Main Street, Salt Lake City. Reserve by calling 801-363-5454. $35/person (option to have wine pairings for an additional $10).
Sharpen your knowledge of knife skills as Chef Nathan shares key cutting techniques, including brunoise, chiffonade and butchering. Enjoy a three-course lunch of Iced Oysters with Champagne Shallot Mignonette, Watermelon Gazpacho with Basil and Mint, and Butterflied Leg of Lamb with Zucchini and Goat Cheese Risotto. Guests can add wine pairings, and everyone leaves with recipes of featured dishes.
Who: Executive Chef Walter Pisano
What: "To the Point," a knife demonstration and cooking class
When: October 25, 5-6:30 p.m.
Where: Tulio Ristorante, 1100 5th Avenue, Seattle. Reserve by calling 206-624-5500. $10/person.
There's a knife for every purpose – and Chef Walter will show you exactly why. Watch as he demonstrates how various knives slice, dice and chop, and walks you through how to cut bread for panzanella and fish for crudo. You'll also glean tips from Marty Nakayama of Shun Knives. Wine and small bites will be served, and everyone walks away with recipes to try at home.
Who: Executive Chef John Critchley
What: "The Fresh Slice," a fish-cutting demonstration and tasting
When: October 20, 3:30-5 p.m.
Where: Urbana, 2121 P Street, Washington D.C. Reserve by calling Lindsey Walker at 202-956-6650 or emailing her at Lindsey.walker@urbanadc.com. $60/person
Chef John will help you do wonders with a fresh catch. Learn as he demonstrates how to break down a whole fish, showing you how to scale, fillet and cut it. He'll explain how to take its different parts and make crudo, tartare and ceviche. The event ends in good taste, as you sample the various preparations with marinades. Wine pairings are included and every guest leaves with marinade recipes, jars of sauces (salsa verde, ceviche marinade) and a fish scaler.
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