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Cooking with Lamb
Join Chef Michael Forbes in an
afternoon and evening of hands
on work with a fresh lamb,
breaking down an entire lamb
into retail cuts and cooking
several cuts for consumption by
the class.
The class is being held on
Thursday 8 March from 1:00pm to
5:00pm at Big Mike’s in Escazu.
Class isbe limited to ten
people, and all equipment and
supplies provided A meal will be
included with all the trimmings
for a leg of leg dinner
including mint jelly.
A follow up class will be
conducted on Friday morning,
with the Topic being sausage
making with Chef David Mahler,
from San Francisco.
The session will include spice
profiling to get the best flavor
from your sausage. Friday's
session will be from 10:00am to
12 noon with lunch to follow and
limited to 15 persons
Call for reservation at 289-6087
or email
calchef2002@yahoo.com
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