Sunday, April 6, 10am ~ 2pm
Greystone Mansion, Beverly Hills
The origins of the Reuben sandwich are as mysterious as its Lithuanian inventor, but the ingredients don't have to be.
We're going to explode the classic Reuben Sandwich - deconstructed D.I.Y. style. This 4-hour deli-spectacular will teach you how to make every ingredient in a Reuben Sandwich (with the exception of swiss cheese). In this hands-on workshop, we'll make everything from scratch, then build our own sandwich to enjoy together in class.
Ingredients we'll make together in class:
Pastrami: Bacon is so 5-minutes ago (no just kidding, our Bacon Curing class at the Institute is awesome) but Pastrami just might be the bacon of tomorrow. Learn to brine, season and smoke beef brisket with our Dean of Meats, Rashida Purifoy, and make your own.
Rye Bread: Bread baking is our middle name at the Institute and you'll make a no-knead caraway rye bread.
Sauerkraut: Who knew that the fermentation craze is happily living in your Rueben Sandwich. Healthy, delicious cabbage is so easily made into fermented goodness.
Thousand Island Dressing (de-deconstructed): We can't help ourselves and even want to make every ingredient in the Thousand Island dressing from scratch. We'll show you super simple methods for making homemade mayonnaise, a sweet pickle relish and a fermented ketchup, then combine them into a velvety Thousand Island dressing, the Black Tie of a Rueben.
Grab your deli hat and frilly toothpick and enjoy the fruits of your labor knowing you made each and every component of this iconic sandwich yourself.
INSTRUCTOR: Rashida Purifoy: Chef/Owner of Cast Iron Gourmet, a Los Angeles based small batch bacon company. Established in 2010, Rashida has been teaching the art of bacon crafting as well as all things cured meats. Rashida has been praised in the Los Angeles Times, Better Living, Southern Living, Draft Magazine and included in the Zagat Guide's top ten bacon list.