Nature’s Chef Academy – Wild Culinary Arts Program Class #7 of 10 – Wild Game Preserving – Charcuterie Come explore some of the possibilities of preserving wild game, ways to maximize your harvest, extend it[…]
7237 Ella Rd. Sooke
Nature’s Chef Academy – Wild Culinary Arts Program
Class #7 of 10 – Wild Game Preserving – Charcuterie
Come explore some of the possibilities of preserving wild game, ways to maximize your harvest, extend it to the fullest and waste nothing. From nose to tail and from sea to forest we’ll be covering my favourite methods of Charcuterie. Products that can be stored for a prolonged time and can be shared immediately with your friends and family or put it in your backpack for hiking expeditions. These methods can also be related to farm raised livestock.
The workshop will go through food safety and equipment that is used, we’ll also make some items so it will be demonstrated.
Things we’ll be focusing on;
– Head cheese
– Smoked shellfish
– Cured fish
– Cold and hot smoking
– Uni butter
– Sea cucumbers
This workshop is guided by Chef Tom Kral. You will have the opportunity to ask questions and sample delicious creations. Snacks and tea is provided.
This workshop is part of a wild-culinary arts series, to find out more about upcoming workshops, see Nature’s Chef Academy event.
To register yourself for this culinary opportunity click the ticket link to proceed to Eventbrite. Space limited to 12 participants.
You must be of adult age or have consent from a parent or guardian.
Cost $50 + tax total $54.06 *includes tastings
Please contact the chef if you have any inquiries.
Connect with our Facebook event here
Regarding COVID protocols, if you at all feel ill or have been in contact with someone that is ill or have been off the island travelling or have been part of a large gathering recently we recommend that you stay at home.
We are implementing extra steps in keeping things sanitary. Our gathering is small and manageable with ample space between each other. We hope this brings some ease of mind and heart. Please feel free to come out and learn what nature has to offer.
About your Host;
Nature’s Chef, Tom Kral
Over 25 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a European deli and spending time at the family cottage, camping and foraging played a important role of his life that developed a deep connection with nature. Following his passion for cooking it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in bustling city of Toronto. After a chef burn out and a awakening he followed his heart west. His irresistible call for the wild lead him to settle in Sooke to steward the land of Elemental Collective. Tom share’s his culinary knowledge through private dining experiences, culinary adventures, workshops, retreats and also collaborates with other facilitators.