In recent years, people's interest in eating every part of the animal has grown, giving once-humble ingredients like pork belly & chicharones a resurgence in popularity. Chef Scott Graden teaches students how to prepare a variety of suckling pig dishes in their home kitchens. Menu items include chicharones, pork confit, braised pork belly and head cheese. Sound intimidating? No need to worry, as Chef Graden’s accessible approach reaches beginning cooks and aspiring chefs. Students will discuss ingredient sourcing and acquisition while experiencing a hands-on immersion in two days of enhanced technique, discussions of food values, tips, presentation ideas and creative concepts to apply in their own kitchens. Each student may bring a guest to the course culmination: a shared meal served harbor-side in a celebration of learning, community and delicious food.