Friday, January 18, 2019
Cooking Classes to Feature Lamb and Five Talented Chefs
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Festival cooking classes always fill up quickly.
 
Saturday, September 24, 2016
 

STORY AND PHOTO BY KAREN BOSSICK

Eight Cooking with Lamb classes are being offered by Trailing of the Sheep Festival this year.

On Oct. 5 Chef Jim Roberts of the Wood River Sustainability will teach a class on the use of ground lamb in meatballs and burgers. He will also teach several preparations for rack of lamb with sauces and accompaniment.

And he will teach a class titled “Leg of Lamb—Roast versus Braise Throw Down” on Oct. 7.

On Oct. 5, Chris Kastner of CK’s Real Food will offer a butchering demonstration for the home cook. Sean Temple of Warfield Distillery will offer a butchering demonstration on Oct. 5.

Brent Rasmussen of Iconocolast will teach how to prepare lamb chops with pecan arugula pesto and balsamic reduction on Oct. 6.

And Laurent Loubot of Michel’s Christiania will prepare a dish on Oct. 6, as well.

Attendees will get a chance to sample what’s prepared in each class. The classes will be paired with wines from Sawtooth Estate Winery.

Classes are $75 per person. To register, visit www.trailingofthesheep.org.

 

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