Welcome to the 4 elements
Curing | Smoking | Brining | Grilling

This 3 hours workshop will provide you with all the necessary tools to master your grilling and smoking experiments!

Our instructor will teach you the purpose of brining and curing, the difference between hot or cold smoke as well as the perfect temperature and technique for properly using your grill/BBQ at home. You will also learn about different woods and spices for distinct smoking flavour, how to make your own bacon, smoking spices, rubs and more.

Gluten Adaptable: YES

Menu
Smoked Cauliflower Timbale

Smoked Salmon | Arugula | Smoked spices dressing

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Brined Turkey Tenderloin

Smoked Garlic Purée | Smoked Tomato Sauce
Grilled Mushroom | Candied Double Smoked Bacon

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Roasted Pineapple

Smoked Vanilla sauce