This past weekend, I was lucky enough to attend the Fire + Fish + Beer Summer Skill Exchange at Storefront Lab. If you’re not familiar with Skill Exchange, basically it’s the brainchild of designer and founder Kate Koeppel. It’s a workshop series designed to inspire the community “to use their hands and learn traditional, hand making and self-reliance skills in a fun, social setting,” This particular workshop was seriously mind blowing in the best possible way. Essentially, we learned all the skills needed to make an incredible summer spread.
Here’s the menu of everything we ate.
We kicked off the day with a session led by Galen Garretson of the Town Cutler. He taught us the basics of how knives are made, how to sharpen knives, and how to best care for our knives.
While this was going on, we were lucky enough to preview a recipe (summer squash pasta with Green Goddess dressing) from Kimberley Hasselbrink of The Year in Food. She’s got a new book coming out, titled Vibrant Food (pre-order here!). I got to sneak a peek and let me just say… this is a must buy.
From there, we were led by Austin Durant of the Fermenters Club in how to make kimchi. I have to say, this guy seriously knows his stuff. And how awesome is his t-shirt??
This next tutorial was my absolute favorite: we learned how to buy sustainably caught fish and then how to clean the fish. I’m almost embarrassed to admit this, but I shucked my very first oyster during this section of the workshop. This one was taught by the incredibly knowledge Anna Barr Larsen from Siren Fish Co. She seriously knows her stuff. Plus, I love Siren because they offer a CSA, but with fish! If you’re in San Francisco, you should check it out here.
We also learned the proper way to get a grill goin’, a skill that I’m sure will last me past this summer. Led by Edible San Francisco Magazine editor Bruce Cole, we learned how to make grilled little gem lettuces with creamy dressing, grilled king salmon with yuzo kosho crème fraiche, grilled sardines with parsley pesto, and grilled peaches with 25 year old balsamic vinegar. Is your mouth watering yet?
Lastly, we toasted the event with a delicious saison beer by HenHouse Brewing Company.
If you’re in the San Francisco Bay area, I highly recommend checking out all of the coming workshops from Skill Exchange. It was a Saturday very well spent!
photos by Jojotastic