Culinary Knife Skills Class offered
BRWIA has partnered with Chef Rebecca Sivak to create a class that demonstrates how to make efficient, professional cuts at home.
The fundraiser workshop is sponsored by Stick Boy Bread Co. and Wild Pilgrim Farmstead. All proceeds benefit Blue Ridge Women in Agriculture.
During the hands-on class, Sivak will instruct participants on a variety of cuts and important details in knife care.
Participants will learn six different knife cuts and have the opportunity to practice with their own knives from home. Local vegetables used in the class will be a part of a bread and vegetarian chili lunch following the workshop. Produce is provided from Wild Pilgrim Farmstead in Lenoir.
"Knife skills are fundamental and important," Sivak said. "Attention to detail is what transforms a dish from good to great."
Sivak has been working in restaurant kitchens since she was 15 and she has competed in knife skills and other culinary competitions. Previously, she has held the position of garde manger at 5 & 10, Top Chef judge, Hugh Acheson's restaurant in Athens, Ga. Currently, she is studying business management at the University of Georgia and working at the recently opened Cinco y Diez, which is Acheson's latest restaurant focused on farm fresh food with Latin American influence.
"We're all excited about adding another cooking demonstration to our series," said BRWIA program coordinator Suzanne Fleishman. "I can't imagine a better way to learn this fundamental skill."
Class participation is $20 per person and includes demonstration and lunch of vegetarian chili and Stick Boy bread. Participants must register soon.
Go to http://www.brwia.org/knife-skills to register and pay. The event will be limited to 25 participants.The class will be held at the Agricultural Conference Center, 252 Poplar Grove Road, Boone.