The folks at Caf Rouge throughout Berkeley is stepping out of behind the big burners along with the legendary meat counter for a few summer classes, dinners in addition to tours. Learn what may make food good, how to help make good food -- or visit for a party.

CLASSES

Bring home the relevant skills and conventions of an established kitchen. Learn to wield knives and nurture them -- like an experienced guitarist, from a pro. After that, from the meat counter top, a sausage-making class taught by a few of the Bay Areas best charcuterie machines.

Using Your Knife Inside the Kitchen

Monday, July 15th - 6: 30 8: 30 k. m. - $80

  • Taught from Executive Chef Rick DeBeaord, go butcher Chuck Traugott, in addition to Marsha McBride, Caf Rouge user: youll earn how that will sharpen, care for and even use your knives. Equally: how to slice, chop and butcher safely and additionally efficiently.
  • You may bring your personal knives.
  • Food and wine can be served.

Chicken Making and Cooking

Monday, September 12th - 6: 30 - 8: 30 r. m. - $85

  • Chuck will be teaching make pork, lamb, chicken, and additionally rabbit sausages.
  • Rick will likely be preparing side dishes aided by the bounty of summer make.
  • The workshop is usually hands-on, and participants will administer home sausages made within class.
  • Wine and food can be served.

TOURS

Take vacation to the source inside green, sunny heart regarding summer. Gain a new appreciation for why is food good, and how it finds its tactic to your table including steak (for which Caf Rouge is without a doubt famous), eggs and deliver. The all-day trips incorporate transportation, which means that you simply cant get lost, which enable it to freely enjoy wine with lunch.

McCormack Rnch Tour and Barbeque

Sunday, This summer 28th - 11: 30 a fabulous. m. -4: 00 delaware. m. - $125, transportation included

  • Tour McCormack Ranch while in the historic Montezuma Hills around the Sacramento River with Ing Medvitz and Jeanne McCormack. Created in 1896, the farm produces dry land wheat or grain, barley, sheep, Boer goats in addition to wine grapes.
  • The tour culminates in a very luncheon prepared by John DeBeaord, Chuck Traugott plus Marsha McBride.
  • Meet for Caf Rouge at 10: 00 your. m.

Sundoggie Harvesting Tour and Picnic

Sunday, Sept 8th - 11: 30 any. m. 4: 00 s. m. - $125, vehicles included

  • This ten-acre natural farm, home of Sundoggie Organics, is situated along scenic Steamboat Slough, grows several seasonal vegetables year-round as well as raises free-range chickens for a sumptuous eggs.
  • Toni and Shaun Hart lead the visit and share a sampling of produce from farm for guests to take the home.
  • Marsha McBride, Rick DeBeaord and Chuck Traugott make a picnic lunch.
  • Meet within Caf Rouge at 10: 00 a new. m.

DINNER

Caf Rouge 12th Annual Think Pink Just about all Ros Dinner

Wednesday, May 21st - 5: 30 9: 30 g. m.

  • One night time only: Caf Rouge becomes Caf Ros
  • Featuring an array of at least ten ross coming from Kermit Lynch Wine Reseller, offered by the decanter or glass paired with summer-y bookmarks like house-made charcuterie, innovative oysters, spit-roasted pig, not to mention classic Bouillabaisse.
  • Dinner is are generally carte; prices vary.

For more info ., questions and a la carte menus and to reserve your spot -- take a look at www. caferouge. net, or perhaps call 510 525-1440.


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