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Join us for this three hour course as Chef Matt discusses every thing from the classes and identifiers of meat, the functionality of muscles and fat, and the proper use of salt, acid and heat: with demos including introductory sous vide techniques and more.
Whether your a novice home cook or a full time pit master, this course will surely teach you a few new tricks.
September 11th at our Ferndale location from 9am-12pm.
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