Chef James Clark grew up in St. Louis, a city steeped in culinary traditions. After attending culinary school, he launched his professional career at Chef Ed Brown's acclaimed Eighty One. He was soon tapped by Michelin-starred Chef Saul Bolton for his Brooklyn restaurant The Vanderbilt and its handmade sausage label, Brooklyn Bangers. What started as Chef Clark experimenting in a basement with hand-ground sausages became an acclaimed sausage line, which is now served at the Barclays Center in Brooklyn. In this exciting class, Chef Clark will demonstrate the art of sausage making in real time, from grinding to seasoning and stuffing. Finally, the audience will taste the sausages made right before their eyes. Free for current career students and alumni; general public, $40.
Call 800-522-4610 to register for this course.