Foundation Series: Roasting Realized

This class covers what it means to roast and why you might choose this method over another.

Learn what impact temperature and air circulation have on different cuts of meat and when to make particular choices based on the outcome you're hoping to achieve. We’ll roast a couple of chickens, learn a bit about chicken fabrication (breaking down into parts) and carving and play around with different accompaniments to the roasting pan. 

Goals

Students learn about the following through discussion, demonstration, and hands-on cooking:

• Poultry specifications

• Types

• Labeling and marketing

• Sizes

• Cooking and prep guidelines for food safety

• Brining and marinating

• Fabrication and carving

• Cooking 

• Accompaniments and pan sauces

Foundation Series Overview

This class is part of the Culinary Foundation series. Each stand-alone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.

Details:

• Registration closes on Thursday, Jan.12.
• A $46 materials fee is included in the cost of the class.
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
• Ages 14 and up are welcome.
• View BARN’s current COVID-19 health and safety protocols.
• BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.

• For those who might need physical assistance, learn more about our Companion Program.

Instructor

Chris West is a tech-industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today. 

After graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors. 

In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.