**Smoked salmon class update**
Nicole and I just finished a smoked salmon class in Atlanta, GA that went
very well and we are getting really excited about this weekend’s class in
Please join us at Quincy Park in N. Arlington, VA. at 3pm for a smoked
salmon class/demonstration and potluck dinner. Please bring your favorite
dessert, side dish, salad or drink. We will supply the grilled salmon
prepared a number of different ways! This event will be free but we may
have a donation jar to cover expenses.
Nicole and I see this little event as an opportunity to show our
appreciation to our customers and to speak with them further but also to
have the opportunity to meet new customers and friends. So, please
bring friends and other salmon and fine food lovers.
While I hope to keep things casual, here is how I envision the afternoon
-About 3:30pm we will start the smoked salmon demo. This first part of the
class will be short and will simply cover the prep–how to brine and spice
the salmon as well as how to operate a smoker and a little about the
different wood types.
-About 4:30pm we will put the salmon in the smoker and move on to an early
-Hopefully the salmon will be ready to take out of the smoker about
5:30-6pm, about the time we are all stuffed from dinner.
-We will take the salmon out of the smoker and folks can either sample it
on the spot or take it home to taste later.
In this class you will learn my own tried and true and extremely simple
and quick recipe for making your own smoked salmon at home. In other news,
I am now a retailer of Smokin’ Tex smokers so if anyone is interested in
getting their own smoker, I will be happy to show you how to make your own
free smoker from a cardboard box or you can place and order for a Smokin’
Tex smoker from me there at the class.
Here is a google map showing precisely where to meet on Sat. Oct. 15th.
This is the north side of Quincy Park in North Arlignton, VA.
PLEASE RSVP VIA EMAIL WITH THE DISH YOU WOULD LIKE TO BRING AND HOW MANY
PEOPLE WILL BE IN YOUR PARTY. Space will be limited to about 30.
Cold Country Salmon