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SIUSLAW NEWS | WEDNESDAY, OCTOBER 16, 2019 | 7A SHS from page 1A class. You get the same ed- ucation you get right now,” Lewis explained to the class. “This is going to be a lot of fun.” Anderson began the Sat- urday class by talking about the health of the cow he was working on. “Before I start cutting into an animal, I’m going to try and see what I can as- sess from it,” Anderson said. “This one specifically, we see the fat is pretty yellow. It means it was probably grass fed. Chlorophyll accumu- You dream it, build it. SHAWN we 6SHFLDOL]LQJLQƓQHKRPH FLEMING CONSTRUCTION INCORPORATED EXLOGLQJUHPRGHOVDQGOLJKW FRPPHUFLDOFRQVWUXFWLRQ Locally owned and operated. Experienced carpenters and craftsman. 541-999-8727 CCB #: 216698 Bonded & Insured lates in the fat and starts to make it look yellow.” The animal had come from local grower Walker farms, which supplies high grade animals across Ore- gon. “You also look at how much fat coverage is on there. You can see some big deposits of fat. This is prob- ably something that walked around a lot, which is good. The more an animal moves around, the more flavor it has, the happier the animal is, the happier we are. These are all the things I like to see. This is not typical. This is the one-percent of beef, instead of the 99 percent that most people eat.” It’s at that point that An- derson pulled out the kid- ney and showed it to the class. “The kidney is left in the animal for a couple of rea- sons, the first is to see how healthy the animal was. If there was some sort of issue, a lot of times these would be discolored.” There are some recipes that call for kidneys as well, though Anderson admits hasn’t been able to find one he likes. “They taste like what you would think they would taste like, which is urine,” he said. “There are ways to bring out the flavor, I’m sure.” Lewis and Anderson were teaching the students how to use all of the animal for cooking — the thyroid, the tongue, the tail. Many of these less-desirable cuts would be used in a massive meal the students would cook just hours after cutting Call now >>>>> 541.997.8202 Evolving food In 2007, when Lew- is first arrived at the school, a shift was occurring from tradi- tional home econom- ics class to culinary. “Enough years have gone by with the Food Network that people now know that cook- ing is more than just ending up on a line. It’s a little more respect- ed as a career choice,” Lewis said. “But at the same time, culinary schools have a ten- dency to overproduce cooks. People think they’re going to be a cook or a sous chef. From an industry per- spective, the field is wide open.” From pastry and bakery work, which Lewis hails from, to cheese makers, meat work, fermentation JARED ANDERSON and of course butch- SHS culinary teacher Kyle Lewis demonstrates a tech- ery, “there’s a lot going nique for trimming meat to one of the program’s stu- on” in the industry. That’s one of the key dents. messages that Lewis is into the first quarter. It not bonesaw as the students looking to instill in his only honors the animal but looked intently, learning the students, and it shows in teaches the students true motions in what they would his curriculum, which has culinary skills, Anderson be doing themselves in a three levels. explained. matter of minutes. There’s the semester in- The only thing that wasn’t “It’s a playground,” Lew- tro class, which is just ba- going to be used that day is said about moments like sic principles,” Lewis ex- was the kidney, which got these. “I don’t miss being in plained. “How to hold a passed around by the stu- a restaurant. For the most knife, how to cut properly. dents. Lewis said that nor- part I just get to talk about Various cooking methods, mally, some kids get a little what I love and nerd out what they do. If you were ill with it but, on this day at with them. Times like this, to sear versus grill versus least, “No queasiness” as the to get youth to come in on braise. What is that doing students poked and prod- a Saturday, it’s very reward- for flavor. They’re kind of ded it. ing. It’s really cool to see the learning the rules.” It’s at this point that the instant pride and ownership Second level gets into ac- kidney was discarded and that they’re going to take on tual cuisine, starting with Anderson brought out the that animal.” international. “What countries, what are their cooking methods, what are their religions, historical events. How did their cuisine evolve as peo- ple invade or become dom- inated by a country that has a different ingredient — You see how food evolves.” Then Lewis swings the class back to America. “You remember the Brits, the Spanish, the French? Okay, they’re coming to Maine, they’re coming to Boston, their coming to Florida. You see how all cui- sine shapes,” he says. This prepares the stu- dents for the advanced class, where they focus on more specialty areas, like baking or sausage making. “Typically, about five to six times a year, we’ll do a sausage fundraiser where we grind up our own meats. We make the sausage. We get a high production side of cooking and not just pretty stuff. We do about 150 pounds of sausage each time. We produce a lot of sausages.” To keep the class going, Lewis relies on moments like the butchery class to keep the freezers stocked. “I never have to go to the grocery store for beef. I never have to buy pork. With the local fishermen Monthly rent includes >>> and shrimpers, we’re kind of moving in a direction to • 24-hour security show them what real good • 3 meals prepared fresh daily ingredients taste like.” The reason for this is • Fine dining menu two-fold. First, it’s a cost • Coff ee, ale, and wine bar saving measure. “It looks expensive up • Workout room front,” Lewis said about the • Educational classes $1,000 purchase for the cow, • Transportation but he’s able to stretch the process out for weeks. “You • Yoga, balance class, & more spend a week preparing for • Utilities, WIFI, & Cable it,” another week wrapping it and cutting it into finer • Housekeeping weekly cuts, and then frozen for the rest of the year. … “This is the only way I could afford to play with the ingredients I wanted.” But the butchery pro- cess also opens the door to culinary experiences that 15 th & Spruce Street would normally be closed just off Highway 126 off to most students. 541.997.8202 “If you’re going to freeze your bones, you’re going nhill@shorewoodsl.com to be teaching them stock www.shorewoodsl.com making, which is a great Apartment homes offered by Shorewood 950 sq. ft . of beautiful living When you walk through the door, you’ll feel its home… Full kitchen. 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