Salmon Chorizo Class with Chef Beau Schooler (Live Virtual Class) - Sunday, 10/11 @ 3p.m. EDT
If you've ever attended one of our Alaska Feast Farm Table Dinners with Chef Beau Schooler, our friend and former culinary school classmate - you'll have heard of his Salmon Chorizo. No matter the menu's theme, this is always something we make sure he includes! If you haven't had it before, this is probably one of the most unique recipes you'll ever create, and one you can be sure will impress your dinner guests!
In this class we will go over how to make a chorizo with salmon (no added pork!) that has the spot-on taste and texture of the real deal. Then we will use it in a Brussels sprouts dish that has been featured at every dinner Beau has ever done at the Caputos!
We’ll be using wild salmon from Taku river, about 50 miles from his hometown of Juneau, Alaska. These fish are pressure bled and slurry chilled when they are brought on the boat, which ensures maximum freshness. The quality is second to none.
The inspiration for this dish was to reduce waste that comes from breaking down fish for dinner service at Beau's restaurants. How to use all of the leftover scraps quickly turned into using whole fish, and then whole cases of fish as the salmon chorizo quickly became so popular! This creation was so innovative that it won Beau the title of "King of American Seafood" at the 2015 Great American Seafood Cook-Off - the first-ever winner from Alaska!
This Virtual Class experience includes:
1lb. of hand-picked, 100% traceable Taku River Silver Salmon Fillets, vacuum-packed and frozen fresh*
a list of ingredients you will need for the class
A live Zoom class, taught by James Beard-nominated chef Beau Schooler (can't make the specific date? Don't worry, we will record it and you can access afterwards!)
*available for shipping or curbside pickup at our Spring Grove location the week prior to the class.
About Beau Schooler
James Beard Rising Star Chef semifinalist Beau Schooler was born and raised in Anchorage, Alaska, and began his cooking career at 14. After working at several restaurants throughout Alaska and Portland, Oregon, he enrolled at the Italian Culinary Institute in Calabria, Italy in 2006, alongside David & Rynn Caputo. After completing his studies at the Italian Culinary Institute, Schooler made his home in Juneau, Alaska's capital city, where he owns and operates several eateries.
COVID-19 shipping update: Due to the number of companies that have moved to online sales, the FedEx network is seeing volume levels higher than holiday season levels, and is experiencing delays. We are doing our best to stay in contact with our FedEx partners to make sure the perishable products arrive in a timely manner.