Try your hand at using local ingredients to make your own bacon or to stir up seasonal soups in two upcoming classes at The Sundry.
The Sundry is a market-kitchen combo in the Crossroads that brings local, sustainable food to the urban core, while working to lower its impact on the environment.
The upcoming classes include:
Make Your Own Bacon: March 24
Butcher Dan Patterson will teach class participants how multiple types of bacon are made. Participants will create their own custom blend of cure and seasonings that they will apply to two pounds of provided local pork belly. The Sundry will store the bacon until it is finished curing, smoke it to 145 F, and slice it to the desired thickness. Participants will be able to pick up their finished bacon within seven to 10 days after the class.
Participants will also be provided with samples of The Sundry’s handcrafted bacons, samples of a meal featuring bacon as an ingredient and samples of suggested wine pairings.
This class will be held from 6 p.m. to 7:30 p.m. on Thursday, March 24. Pre-registration is required by March 17. Class cost is $35. For more information and to register, visit The Sundry.
Seasonal Soups: March 31
The Sundry’s kitchen staff will help participants create three types of soup: clear, cream and pureed. Knowing how to make each type of soup will allow customization with seasonal ingredients. Each participant will also receive a quart of stock and three local, seasonal ingredients to use.
The class will be held from 6:30 p.m. to 7:30 p.m. on Thursday, March 31. Pre-registration is required by March 28. Register at The Sundry. After the deadline, call 816-527-0459 to check space availability.
The Sundry is located at 1706 Baltimore Ave., Kansas City, MO.