Artisan Sausage Making Workshop

Slow Food member and organic butcher Sebastian Cortez of West Vancouver’s Sebastian & Co. Fine Organic Meats is hosting a Sausage Making Workshop where he will share with you his passion for charcuterie and the art of making sausages.

The workshop will involve participants working in teams to make their own sausages using certified organic meat, which they can then take home.

Date: Sunday, November 16, 2008

Time: 1:00 - 4:00 pm

Address:  828 Harbourside Drive (just past the North Shore Auto Mall), Unit 105 B – please note that the commercial kitchen is located behind “Purely Interior Design” (Unit 105). Simply walk around to the back courtyard of the building (heading right when facing the front of “Purely Interior Design”).

Cost: $15 per person (includes instruction, ingredients and sausages to take home)

Registration: RSVP to Charles Lee at .(JavaScript must be enabled to view this email address) to reserve your space.  Space is limited and prepayment is required to confirm your place.  Please send cheques made out to Slow Food Vancouver along with your contact information to:  Charles Lee, 9000 Glenlyon Parkway, Burnaby, BC, V5J-5J8.

Sebastian Cortez immigrated to Toronto from Chile in 1999 and moved to Vancouver in 2006. By April of 2007, he opened the door of his own butcher shop in Dundarave Village, West Vancouver.

Sebastian is a trained professional chef-turned-butcher who once worked for renowned Toronto chef Jamie Kennedy (of Jamie Kennedy Wine Bar and Jamie Kennedy Gardiner). Wanting to broaden his knowledge about food, he decided to study the art of butchery. After working as a head butcher at a busy organic butcher shop in Toronto, Sebastian and his wife moved out west to settle down and find a location for Sebastian’s own shop.

Sebastian takes his inspiration from the artisan butcher shops of Europe and South America. His passion for food and fine meats is clear the moment you step into his shop. He takes great pains to prepare immaculately frenched racks of lamb, beautifully tied standing rib roasts, and perfect dry-aged steaks that taste even better than they look. With his chef’s background, he is happy to offer cooking tips or suggest different ways to prepare your favorite cuts of meat.