Makin' Bacon 2 Might Just Cure Your Post-Turkey Malaise
It's hard going back to class -- particularly a cooking class -- after a holiday spent planning, cooking, and devouring a meal, then reclining on a comfortable couch to recover from it.
Teach a man to make bacon, and he'll eat for a lifetime.
All the same, after over a week of rabbit-food rehab, The Classics: Makin' Bacon and Sausage 101 may appeal to even the non- masochistic. Set to take place next Sunday, Dec. 6, from 1:00 to 4:00 p.m. at Union SF (2125 Bryant at 19th St.) in the Mission, the class will unfold in two parts: one devoted to bacon, the other to sausage. BaconCamp's Rick Abruzzo will preside over all the seasoning, salting, and stuffing.
Actually, this is Makin' Bacon 2 -- the first class back in August (held at Chicken John's pad in the Mission) sold out in three days, so if you're interested this time around, you might want to jump on it. Happily, the $25 admission fee includes wine and parking, not to mention a starter sachet of curing salt to take home. A portion of the proceeds goes to Slow Food Berkeley, including its school lunch reform initiatives. Buy tickets here. And for more info, call 738-9775.
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