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Banger’s and Beers
November 16, 2017 @ 6:30 pm - 8:30 pm
From the Sustainable Food Center –
Join Chef Ted Prater of Banger’s Sausage House & Beer Garden as he demonstrates how to make Banger’s most popular sausage – bratwurst – and how you can cook any sausage at home to perfection. You will also sample two other Banger’s favorites, currywurst and drunk chicken, alongside some of their homemade pickles and mustards and German beer.
Executive Chef Ted Prater brings a broad culinary background and his long-time passion for sausage to his role as chef of Banger’s Sausage House & Beer Garden. Prater’s culinary background encompasses the food system from farm to table and he has worked in various kitchens and farms in the Dirty South, ranging from southern Florida to Tennessee to Georgia, with a brief period in Maine working on lobster boats.
We will sample what we cook, but it might not be a complete meal.
Classes are for adults. Youth ages 12 and up may attend with purchase of an additional ticket and close parent/guardian supervision during class.
Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed. You can purchase your ticket here.
* All payments are final and non-refundable. However, we would be happy to transfer your spot in this class to someone else if you cannot attend.
Questions? Contact Amy Rodman at amy@sustainablefoodcenter.org or 512-220-1081.