YAKKITY YAK, CLASSES ARE BACK!

Admission

  • $65.00

Summary

Monday, July 1
from 6-8pm

Description

After taking most of June off we’re ready to get back in the kitchen!

Once you try Yak you’ll never go back! These Yak are 97% lean, raised approximately four to five years on family owned pastures in Colorado. Yak carries three times the amount of oxygen in their blood stream allowing for a higher count of minerals, omega 3 and protein. Raised at elevations higher than 9500 feet, these Yak are grass-fed and grass-finished. This breed of cattle has a deep red color and a slightly sweet, delicate beef flavor, while being noticeably more tender than beef or bison. This meat does not have a gamey taste. Part of the “Never Ever Program”, these cattle are never administered antibiotics, hormones or steroids. Yak is a lean, heart healthy meat, that is a great alternative for the beef lover in your family! We will have classic beef tartare, spring rolls with ginger and lemon grass, rib-eye steak with green peppercorn sauce and finish with cheeses. We will taste chenin blanc, pinot noir and cabernet.

This class meets in the Culinary Arts Center in the Education Wing.

 

 

 

MATERIALS
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.

CHEF JOSEPH CIZYNSKI
Born in New York, Joseph Cizynski almost immediately started gaining kitchen experience thanks to his mother and Aunt Dorothy who shared their passion and knowledge of food with him. Joseph attended Fairfield University where he played baseball and for two summers played in the Cape League, thus beginning his love for Cape Cod. Upon graduation from college, and a ball related injury, Joseph took to the Culinary Institute of America where at the age of 26, became Chef/Owner of Café du Bec Fin located in Old Greenwich, CT. Joseph immediately transformed it into a French Seafood restaurant and received three-3 Star reviews from the New York Times and was the first Connecticut restaurateur to receive the Wine Spectator Award of Excellence for ten consecutive years. Café du Bec Fin was the venue for numerous wine tasting dinners including the members of the Mondavi, Krug and Dujac families. Several years ago, Joseph, opened a boutique wine shop located in Westchester County and has shared his knowledge of wine and food pairings hosting numerous wine tastings, dinners and various other events. Joseph and his wife, Betsy, bought a home in Chatham ten years ago and are now making plans to live there year-round. He looks forward to sharing his experiences, food and wines with you!

NeonCRM by Neon One